Paneer Butter Masala

The Butter Masala Right from the Serving Pan!

When I had first prepared Paneer Butter Masala,the first reaction which I received was "ekdom dokan er moton hoyeche"(its just like the ones which they serve in the restaurants), but it was healthier for sure.Whereas, the dish being compared to those prepared in restaurants was pretty humbling, but I expected it be better those.Later it dawned on me, that it was the fat pinch of roasted kasoori methi which did the "restaurant" job.Because, the dish received its fair share of appreciation, so, I prepared the very dish for a family lunch.The snap is right from the serving container, which is why it isn't appearing that properly.Whereas the amount of ingredients for the dish was meant for 40 people, following is the recipe that can serve 4 people.
I prepared a Creamier version of the Paneer Butter Masala which can be found here.

Note: Authentic Paneer Butter Masala does not include Onion and Cashew Nut Paste.These have been included in this recipe to act as taste enhancers.

Serves: 3

Preparation Time:20 mins
Cooking Time:40 mins.

Ingredients:

• Paneer: 250 gms
• Tomato: 350 gms(6 medium sized).Diced.
• Onion: 150 gms(3 medium sized).Diced.
• Garlic:8-10 cloves.Made into a paste.
• Ginger: One 1 inch piece.Made into a paste.
• Cashew Nut Paste:3 tbsp.
• Fresh Cream - 30-40 gms.Whisked.
• Butter -  25 gms for the curry.5 gms to be added at the end
• Vegetable Oil:
• 2 tbsp for frying the paneer.
• 2 tbsp for preparing the tomato-ey base.
• 1 tbsp for the curry.
• Salt - To taste.

Spices:

• Turmeric Powder - 1 tsp
• Coriander Powder - 2 tsp
• Kasoori Methi Powder- Dry roast the kasoori methi and then powder it leaving the stems aside.Use 2 tsp of the powder.
• Kashmiri Mirch Masala - 2 tsp.
• Green Cardamon Powder - 1/2 tsp. To be added at the end.

Preparation:
Frying the paneer:(2-3 mins)

• Heat 2 tbsp of vegetable oil in a pan.
• Once the oil is hot, lightly fry the paneer pieces in 2 tbsp of vegetable oil for not more than 2 mins.
• Remove the paneer, once done and rest it on a tissue paper.

Preparing the tomato-ey base:(12-15mins)

• Heat 2 tbsp of vegetable oil in the pan and add the onion pieces.
• In low heat, fry the onion pieces for 5-6 mins. Then add the tomato pieces.
• Increase the heat to medium.
• Sprinkle some salt and stir the onion-tomato till the raw-ness of the tomato fades.This should require another 6-8 mins.
• Once the tomato-onion mixture is almost done, turn off the heat.
• In a blender mix the tomato-onion mixture.

Cooking:

• Under medium heat, add 1 tbsp of vegetable oil in a pan and then add 25 gms of butter in it.
• Wait for the butter to melt, then add the ginger and garlic pastes and wait for the ginger-garlic smell to evolve.
• In it add the tomato-ey base.
• Stir for 3-4 mins and then add the Turmeric,Coriander and Kashmiri Red Chilli powder.
• Continue to stir for another 5-6 mins.The tomato gravy should be homogenous and should be mature. 
• Then add the Kasoori methi.
• After stirring for 1 min, add the fried paneer pieces. 
• Add a little amount of water depending upon the amount of gravy required.
• Reduce the heat to low.
• Then add the whisked fresh cream.Stir for 4-5 mins.
• Check for the level of salt and add more in case required.
• In the end, add the extra 5 gms of butter and green cardamon powder.

Serve with paranthas.