Paneer Butter Masala (Nut-Free)

Servings: 2

Cuisine: Indian

Course: Main Course

Time: 30 minutes minutes

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Paneer cubes in a rich, creamy, butter-based gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious.

Ingredients

• 200 gm paneer (cottage cheese)
• 1 medium onion finely chopped
• 1 1/2 tbsp garlic paste
• 1 1/2 tbsp ginger paste
• 1-2 green chillies chopped
• 4 large tomatoes pureed
• 2 tbsp tomato puree
• 1 tsp Kashmiri red chilli powder
• 1 tbsp cumin powder (jeera)
• 1 tbsp coriander powder (dhania)
• 1/2 cup cream
• 1 tsp garam masala
• 1 tsp dry fenugreek leaves (kasoori methi)
• 2 tbsp butter
• 1 tbsp oil
• Salt to taste
• Coriander for garnish

Instructions

• Heat 1 tbsp of oil in a pan. You can use any oil except mustard oil. Add in 2 tbsp of butter.
• When the butter melts, add in the chopped onions and saute until translucent. Add in the green chillies.
• Add in the garlic paste and ginger paste. Mix well and saute for a minute.
• Add in the pureed tomatoes and the tomato puree. Saute until the tomatoes are cooked.
• Now add the dry masalas – salt, red chillies powder, cumin powder and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
• Add in the cream. Mix well.
• Add the paneer cubes and mix until they are well coated. Add in the crushed kasoori methi and the garam masala.
• Cover it with a lid and simmer for a few minutes.
• Paneer Butter Masala is ready to serve. Garnish it with chopped coriander and serve it with lachcha paranthas or naan.

Video

Notes

• Paneer pieces can be any shape of your choice but cubes work best. You can also fry the paneer but I prefer the soft texture of the unfried one.
• My cookhouse is a nut-free cookhouse. You can add cashew paste along with cream for more richness.

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This post is a part of My Friend Alexa Season 5 with Blogchatter.

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