PANEER MUSHROOM BUTTER MASALA

Paneer Butter Masala is one of the most popular vegetarian curries in Indian cuisine. 

Paneer (cottage cheese)  is dunked in a rich and creamy tomato gravy and served along with roti or jeera rice. It is one of the commonly found item in a restaurant menu and preferred by vegetarians mostly. Because , non vegetarians order Butter chicken and vegetarians order Butter paneer ( kinda a savior for vegetarians).

And, i personally love mushrooms and so i like adding them too in the luscious gravy.

Do try , it is next level.

Recipe:

Ingredients:

• 3 tbsp Butter
• 3 tbsp oil
• 250 grams Paneer cut in cubes
• 1/2 cup Mushrooms sliced
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 Green chilies small cut
• 2 tbsp Cashew Nuts Chopped
• 1 tsp Khus Khus / poppy seeds
• 1 Onion roughly chopped
• 3 Tomatoes roughly chopped
• 1 tbsp Chili powder
• 1 tsp Coriander powder
• 1 tbsp Garam masala Powder
• 1/2 tsp Turmeric Powder
• 1 tbsp Tomato Ketchup
• 1 tbsp Kasuri methi
• 2 tbsp cream ( optional)
• Salt to taste

Method:

• In a large pan or kadhai, heat a tbsp of butter and a tbsp of oil.
• Add ginger, garlic paste , green chili and saute for a minute or two and add cashew nuts, khus khus and onions. 
• Once the onions turn translucent, add the tomatoes. Mix well.
• Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
• Once cool enough to handle, blend the mixture to a smooth paste in a blender.
• In the same pan or kadhai, heat the remaining butter and oil and add the dry spices ( turmeric , coriander powder , garam masala , chili powder ) and roast for a min , do not burn them .
• Add the blended paste  along with 1/2 cup water. Bring this to a boil.
• Once the curry comes to a boil, simmer and cook for 10 minutes, till the oil separates slightly. 
• Add the sliced mushroom and cook for another 10 mins.
• Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
• Add the tomato ketchup and kasuri methi in the gravy, along with fresh cream ( i did not use) and switch off the flame. Serve hot.