Paneer Butter Masala–w/o Onion and Garlic

One of the very common North Indian Side we order in the restaurant is Paneer Butter Masala. This was the first side dish I got introduced to when we tried North Indian food. It is also a very popular menu part of most menus serving North Indian food. Serve this with roti, naan or pulao and enjoy the meal. Normally I make them with onion and garlic, but today I have omitted them both.

Ingredients

Paneer (Cubes) – 1 cup

Chili Powder – ½ tea spoon
Green Chili – 3
Cumin Seeds – ½ tea spoon
Fennel Seeds – ½ tea spoon
Bay Leaves – 2
Cardamom – 2
Cloves – 4
Cinnamon stick – 1 small
Black Cumin – ½ tea spoon
Cashew – 1 table spoon (optional)
Tomato Puree – 2 cups
Ginger – 1 tea spoon
Butter / Ghee – 2 table spoons
Milk – ½ cup
Oil – to fry paneer
Salt – ¾ tea spoon
Coriander Leaves – to garnish
Cream - 2 table spoons

Method
Grind together Tomato, green chili, ginger and cumin seeds
Crush the cardamom and add to the above paste
Add salt to the above paste and keep aside
Cut paneer and keep it ready for frying / sautéing
Sauté / Fry the paneer and keep aside
Heat butter / ghee in a pan and add cashew and fry for 2 minutes
Add the bay leaves, cloves, cinnamon stick (crushed), black cumin, fennel seeds and fry for another 2 minutes
Once the cashew changes to golden brown, add the grinded paste and cook until oil seperates a little from the sides
Add chili powder and allow this to come to a boil
Add milk to this once it boils
After 3-4 minutes, add the paneer and mix it well slowly
Simmer the heat and add water if this is little thick
Once it boils, add the coriander and cream and remove from heat
The Paneer butter masala is ready to be served

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