How To Make Three Quarts Of Butter Paneer Masala

Since we had family visiting us over the holidays, we decided to make something special for lunch. There was a great demand for paneer based side dish and so we made butter paneer masala. Most of the time, I make nut free side dishes as there is always allergy problems among people these days. But, this time I decided to indulge in nuts and recreate the side dish that most people love. Some months ago I had bookmarked  Chef Harpal Singh's recipe. It resulted in a resturant style paneer butter masala for sure. The three quarts of silky, rich paneer butter masala soon disappeared and was a big hit.

Gadgets:

Stock Pot
Spatula
Cutting Board
Knife
Measuring Cup and Spoon
Blender


Ingredients:

Ripe Tomatoes - 1 box of grape wine from Costco ( about 13-15 tomatoes) cut into chunks
Paneer - 2 Pack from Costco
Red Onion - 3 medium cut into chunks
Salt
Garlic - 1 tbsp paste
Ginger - 1 tbsp paste
Green Cardamom - 4 pods powdered
Kashmiri Chilli Powder - 1/2 - 1 tsp
Fenugreek Leaves - 1 tbsp lightly warmed in a pan and powdered
Garam Masala - 1/2 tsp
Cashew Nut - 1/2 cup
Butter - 4 tbsp
Oil - 1 tbsp plus 2 tbsp
Fresh Cream - 1/2 cup

Preparation:

1. On high flame cook tomatoes and onions.

2. Add 1/2 cup of cashew nuts and cook until they get soft.

3. Make a smooth puree of the onion tomato cashew mix. Strain the puree and set them aside.

4. Add 4 tbsp of butter and oil into the stock pot. Add ginger and garlic and cook until the raw smell leaves. Add Kashmiri chilli powder and cook it for a few seconds.

5. Add the puree to the mix and simmer for 20 minutes. Add salt cover and cook.

6. Add fenugreek leaves ( kasturi methi), 1/2 tsp cardamom, 1/2 tsp garam masala and paneer cubed. Allow it to cook for a few minutes.

7. Add fresh cream and cook for a few seconds and serve hot with rice or roti.