Paneer Butter Masala or Paneer Makhani is a signature Indian curry made with Paneer or Indian cheese. This tastes best with
homemade paneer. I usually make
PBM according to
this recipe, but this version is richer due to the addition of cashews. You can never go wrong with this recipe. It is so easy to make this and tastes delicious with naan or rotis or chapatis or any kind of rice!
This curry is similar to other paneer gravies, except that, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. I omitted the cream, since I felt the gravy was already rich with the addition of butter and cashews.
IngredientsOnion - 1 medium sized
Tomato - 2 medium sized
Paneer - about 250 grams
Butter/Ghee - 2 tablespoons
Ginger garlic paste - 1 teaspoon
Green chillies - 2
Green peas - 1/2 cup(optional)
Jeera/Cumin seeds - 1 teaspoon
Cumin/Jeera powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cashews - around 10 to 12
Salt to taste
Cilantro for garnish
Directions- In a kadai heat 1 teaspoon of oil and add chopped onions and saute for about two minutes until they start getting brown in color. Then add the ginger garlic paste and saute for a minute until the raw smell goes away. Then add the diced tomatoes and saute until the tomatoes turn mushy. Switch off the stove and allow the mixture to cool.
- When the mixture gets to room temperature, add this mixture to the mixie along with the cashews and blend into a smooth paste.
- In a kadai, add the butter and add the cumin seeds. once they start spluttering, add the blended onion-tomato mixture and saute until the raw smell goes away. Add the turmeric powder, cumin-coriander powder, garam masala and chilli powder and salt. Mix together and saute for about a minute.
- At this point, add the diced paneer and saute until the mixture coats the paneer. Also add the peas if using. Green peas is usually added only in mutter paneer and not in paneer butter masala. but I like the fact that the peas adds a little more color and sweetness to the dish. Allow to cook for a minute and then add half cup of water. You can substitute the water with heavy cream or a little milk. However keep the heat low so that the milk doesn't curdle. I just added water.
- Cover with a lid and allow the gravy to simmer on low heat for about 5 to 7 minutes until the paneer absorbs all the spices and the flavor.
Garnish with coriander leaves and serve hot with your favorite side. I served this delicious curry with
green peas pulao!
Grilled cheese sandwich triangles : whole grain bread slices, some finely grated baby carrots, american cheese slices and grated parmesan cheese, salt and pepper. I grilled it on the nonstick pan with few drops of olive oil and cut it into triangles.
Here's another "Around the World" menu inspired by the cuisine of Italy: Grilled Vegetable Stromboli, Balsamic Strawberries, and a green salad with Italian dressing.
is a document containing rules, requirements and standards that guide and direct the use of structures and land, and the form and location of structures in a manner that carries out the policies of the Comprehensive Plan. It determines whether the design and use of neighboring buildings complement each other or conflict with each other. It determines whether the places that people live, work and play are clustered together or separated from each other. It determines the process through which change occurs and whether these changes happen in a manner equally transparent and predictable for the developers of land and residents of the neighborhoods in which they develop."