Rich Restaurant Style Paneer Butter Masala ( No Cream!! )

Paneer Butter masala is one of my favorite favorite favorite gravy!!! It is one of my staple orders in restaurants. Before marriage paneer was not in our regular menu. Our family menu mostly includes only south Indian dishes. So whenever we go out for dinner ( or even lunch :) ) PB masala will surely be on the list. My sister Jayanthi introduced us to paneer recipes after she got married. She even used to make paneer from scratch then!! I used to look dumbstruck at her, for she too doesn't know much about them before her marriage :)  (Thank you sis for introducing me to many paneer dishes :) )

I have tried many versions of Paneer Butter Masala and this is the one I totally love. It turns out perfectly every time. Its so rich and creamy with the right balance of flavours. And you know, what's the best part? it doesn't need cream!!

This is perfect for get together, party or any festival. And did I mention, I absolutely love its colour! Plus this is a very easy recipe. Paneer Butter Masala goes well most of Indian breads - especially Butter Naan, Roti.. Now onto the recipe..

INGREDIENTS:
Paneer - 200g
Onion- 4
Tomato - 2
Ginger Garlic Paste - 2 tsp
Butter - 1 tbsp + for topping
Oil - 2 tbsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Kasuri Methi - 1 tsp
Water - 3/4 cup + for soaking paneer
Milk - 1 1/2 cup ( or as required )
Cashew - 10
Salt - to taste
Coriander Leaves - for garnishing

METHOD:
1) Heat 1 tbsp oil in a pan, add onions and fry until translucent. Add ginger garlic paste and fry till the raw smell leaves ( 1 to 2 minutes ). Next add in the chopped tomatoes and fry till mushy.
2) Let it cool. Meanwhile grind the cashews in a mixer ( don't worry if it isn't fine, it will become so in the next step )
3)  Add in the onion tomato mixture to the pulsed cashews and grind to a smooth paste ( add little water if necessary )
4)  Add the paneer cubes in hot for 10 minutes.
5) After 10 minutes drain the water and keep the paneer cubes ready. Heat butter and 1 tbsp oil in a kadai and add cumin seeds.
5) After the cumin seeds splutters add in the ground mixture. Add turmeric, chilli and coriander powder.
6) Fry well till oil starts to separate and the mixture starts to leave the sides of the pan ( this step is crucial to get nice flavour) Now add water and mix lightly to loosen up.
7) Keep on low flame and slowly add little milk whisking constantly ( this ensures that milk doesn't curdle ) Now stir in the remaining milk. Add garam masala and salt.
8) Add in the paneer cubes and kasuri methi. After about a minute, switch off and garnish with coriander leaves.


Yummmm! Creamy Paneer Butter masala is ready!! Serve hot with a cube of butter on top.

NOTES:
1) Keeping the paneer cubes in hot water for 10 minutes makes the paneer soft.
2) Don't skip on the cashews as they add richness to the gravy.
3) Make sure that you fry the onion tomato and cashew paste well till the oil separates. This brings a very nice flavour to the gravy.
4) Add milk depending on how thick you want your gravy.
5) Crushing the kasuri methi leaves before adding in to the gravy brings out the aroma very well.
6) When making gravies, always add garam masala and kasuri methi at the end ( about a minute before you switch off )
7) You can also toss the paneer in little oil before adding to the gravy.