250 g paneer, cut into 1-inch cubes
2 medium onions, chopped
1 ½ tsp ginger, chopped
3-4 garlic cloves
25 cashew nuts (soaked in water for 15-20 minutes)
4-5 medium sized tomatoes
1 bay leaf
1 red chilis, chopped and without seeds
150 ml milk (full fat)
150 ml water
2 tsp methi seeds (dried fenugreek seeds)
2 tsp garam masala
1 tbs coriander powder
3 tbs natural (creamy) yogurt
3 tbs butter
2 tbs natural oil
Salt and red chili powder to taste
Fresh coriander leaves, for serving
Paneer Butter Masala is one oft the most famous paneer recipes in the north Indian cuisine. But you´ll also find it in Nepal or other countries influenced by the Indian kitchen. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible. Normally it is served with any kind Indian bread (Like Roti, Chapati or Naan). But you also can eat it with rice.
Grind onion, ginger and garlic in a grinder and make onion paste.
Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste in a grinder or blender.
Blanch the tomatoes and blend them to prepare tomato puree.
Heat oil and butter in a pan on medium heat. Add onion paste and bay leaf. Stir fry for 4-5 minutes.
Add chilis and cashew paste. Stir fry for 2 minutes.
Add tomato puree and simmer until oil starts to separate from the puree.
Add coriander powder and garam masala powder and mix well.
Add milk, water and a little bit salt. Stir and simmer for another 4-5 minutes.
Stir in paneer cubes and kasuri methi. Simmer until the Butter Masala has a good creamy consistency.
Shut down heat a and stir in the yogurt. Taste and add salt and chili powder if nessecary.