The name of the dish might sound slightly odd to all of you. I actually wanted to make paneer butter masala for my little guest at home.But I was not satisfied with the recipes I found and I didn’t have much time to surf. So I ended up making the below paneer gravy which really had the flavour of paneer butter masala (restaurant style) and tasted yummmmmmmmmmmm…. with naan. Do try out and comment .
- Paneer-200 gm
- Tomato-2(medium sized)
- Onion-1(finely chopped)
- Ginger-A small piece
- Garlic-10 cloves
- Red chilli powder-1 tbsp
- Coriander powder-1/2 tbsp
- Salt-To taste
- Butter-To cook
- Coriander leaves-few
- Fresh cream-2 tsp
- Ghee-To toss
- Milk-1/2 cup
1.Soak cashews in milk for 10 minutes and grind it into a smooth paste and set it aside.
2.Chop tomato,onion and peel garlic,ginger and set it aside.
3.In a kadai,add ghee and toss tomato,garlic,coriander leaves and ginger.
4.Add chilli powder and coriander powder to this.
5.Cool the tossed elements and grind it into a smooth paste.
6.Add butter in the kadai and finely saute the onion.
7.Add the tomato paste to this and saute well.
8.Add little water and let it boil.
9.When it boils toss paneer to golden brown in a tava by adding ghee.
10.Add tossed paneer to the tomato+onion gravy when it thickens.
11.When the gravy is almost done,add the cashew paste and keep stirring.
12.Add fresh cream and serve it hot.
I actually added half of the chilli powder+Coriander powder in half of the milk and added to tomato+onion gravy instead of water. Continuous stirring is required if you do so.