Paneer Butter Masala | Ready in 20 mins!

Paneer is by far the most popular amongst vegetarians. Its rich succulent flavour enhances the taste of any dish it is added into. Paneer Butter Masala has been my all time favourite and I remember those days when Sunday family-dinner-out meant, PBM (as we used to call it!) with Rotis, all else later! :)

This version of PBM, is a quick and easy one, it took me just 20 minutes to put it together from start to end. The taste is not one bit compromised. I was back from work, and craved for this very dish... dished it out in the quickest and easiest possible way... and was really satisfied with the final output! 

I teamed it up with some real soft Whole Wheat Naans, the combination was yummy and I am definitely repeating both these in future :) 

Ingredients

Paneer | Cottage Cheese - 200 gms

Onion - 1 big

Tomato - 1 big

Ginger Garlic Paste - 1-2 tsp 

Poppy Seeds - 1 tsp

Cinnamon Stick - 1 small

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1 tsp

Coriander Powder - 1/2 tsp
Cashew nuts pieces - 2 tbsp

Salt - to taste

Oil 

Dried Fenugreek Leaves | Kasuri Methi - 1 handful

Butter - 1-2 tbsp
Food Colour - Orange (Optional)

Method

• Roughly chop onions and tomatoes.
• Heat 1 tbsp oil in a pan, saute onions and cinnamon stick, until the onions turn mildly brown.
• Switch off the stove and allow to cool.
• Blend together the sauted onions, tomatoes, ginger garlic paste, poppy seeds, cashew nuts and a pinch of salt, along with a little bit of water. Ensure the consistency is thick, and not too watery. Keep aside.
• Cube the paneer pieces and pan roast them with a little oil, until they turn golden brown on both sides.
• Transfer onto a bowl lined with tissue paper.

• Heat oil in a kadai/shallow bottomed vessel, add in the cumin seeds and allow to splatter.
• Now pour in the blended puree, red chilli powder, turmeric powder, coriander powder, garam masala, a few drops of food colour (if you are using it) and salt. Mix all the ingredients together and allow to cook on medium flame for 5 mins.
• Toss in the paneer cubes, the dried fenugreek leaves and a dollop of butter. Mix well and serve hot with rotis or rice. I served them with Whole Wheat Naans!

Sending it off to Priya's Fast & Quick Healthy Dishes