From Raghavendra’s Dhaba – Paneer Butter Masala

You thought Paneer Butter Masala it too difficult to make? Think again!

Ingredients:

Paneer – 300 Gms

Onions and Tomato – 2 medium each

Red chilies – 5 Long

Cashews – 5 whole

Heavy Cream – 1 cup

Fennel Seeds – 1 Tsp

Kasuri Methi – 1 Tsp

Salt and Sugar – 1.5 Tsps

Garam Masala – 1 Tsp

Ghee – 3 TbleSp

Preparation:

Make sure Paneer is kept out of freezer for atleast 30 minutes. Prick it with a toothpick, and it should go in and come out easily, without breaking either of them 🙂 Then the Paneer is ready.

Get the pan heated with 1 spoon of Ghee. Sputter the fennel seeds, red chilies, cashews and then goes in the Onions. Season it with a pinch of salt and fry for 2 minutes (high flame).

Add tomatoes and again a pinch of salt. You can close the lid and cook for 3 minutes (high flame). Let the contents cool down. Once cool, grind it to a fine paste.

Heat 2 spoons of ghee. Add the ground masala and cook it till the raw smells goes away. Add the garam masala and mix well. Add Paneer and cook for 3-4 minutes with lid closed. Add cream and cook for one last minute. Add the sugar. Check for salt and add extra if needed. Sprinkle Kasurti Methi on top. Give it a stir and close the lid. Switch of the stove and leave the vessel on the cooking top for next 5 minutes.

Best with Chapati, but who am I to stop you to have it with rice!