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From the M.D. kitchen
Paneer Butter Masala
The dish everyone orders at a dhaba, made at home in 35 minutes. Tomatoes and cashews cook down into a smooth, buttery gravy, Mahadev Kashmiri Chilli Powder gives the bright colour without too much heat, and Mahadev Rajwadi Garam Masala at the end brings the royal aroma.
- Time35 min
- Serves3
- Made withMahadev Rajwadi Garam Masala
How to make it
- Heat the oil in a pan. Add the onion, tomatoes and cashews with ½ cup water. Cook covered for 10 minutes till very soft.
- Cool a little and blend to a smooth purée. Strain it for a silky gravy.
- Melt the butter in a kadhai. Add the ginger-garlic paste and cook for 1 minute.
- Turn the flame low. Add the Kashmiri chilli powder and coriander powder and stir for 10 seconds.
- Pour in the purée with ½ cup water, salt and sugar. Simmer for 8 minutes, stirring now and then.
- Add the paneer cubes and simmer for 3 minutes.
- Crush the kasuri methi between your palms and add it with the Rajwadi Garam Masala.
- Stir in the cream, switch off the flame and serve with naan, roti or jeera rice.
Step 1 of 8
In the kitchen
Paneer, tomatoes, cashews, butter and Kashmiri chilli for the colour 
Add the paneer once the gravy is smooth and buttery
Good to know
- Soak the paneer in hot salted water for 10 minutes before adding. It stays soft.
- Add the garam masala at the end. Cooked too long, its aroma goes away.
- No cream? Use 2 tbsp milk mixed with 1 tsp butter.
Masalas in this recipe
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Questions
Why is my gravy not smooth?
Cook the tomatoes and cashews till very soft before blending, and strain the purée.
Which chilli powder gives the red colour?
Mahadev Kashmiri Chilli Powder gives a deep red colour with mild heat, the colour you see at restaurants.
Can I make it without onion?
Yes. Skip the onion and add 4 more cashews. The gravy turns a little sweeter and richer.
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