Paneer Butter Masala is a popular North Indian Paneer sabzi made in a thick onion-tomato gravy and lots of flavorful spices. Serve it with Lachcha paratha or Roti or even Rice.
Cut Paneer or Cottage Cheese into rectangles (finger like shape).
Now in a deep mixing bowl take 1/2 tsp orange food colour. If its in powder form, add water to it. Mix the Paneer pieces gently to this orange solution and keep it aside. You can skip this step. Its absolutely optional to make Paneer pieces orange in colour.
In a microwave safe bowl. Take cabbage and tomatoes. Boil them with some water for about 4-5 minutes. You can boil cabbage and tomato normally on gas too.
In a Mixer pot, take boiled cabbage, boiled tomatoes, ginger paste, green chilies, cashew nuts, tomato ketchup, garam masala, turmeric powder, red chili powder, cardamom pods, cinnamon stick and coriander seeds. Grind it to make a fine paste.
Heat butter and oil in a pan. We are adding little oil so that butter does not get burn. Cook the above grinded masala (step#4) for 10-15 mins at low flame. Keep stirring. Its important to cook it properly. Cook the Masala till it starts leaving oil. Its an indication that the masala is cooked.
Once the masala is cooked. Add Malai (fresh cream) and milk. Mix it well and cook for another few minutes.
Add Paneer pieces and gently give it quick stir.
Add Salt and honey. (Honey gives a beautiful layer of shine and gives a nice taste)
Switch off the flame and gently crush kasoori meethi between your palm and sprinkle it.
Garnish with Fresh cream and fresh coriander leaves.
Serve Hot and enjoy
Recipe Notes
Handy tips
For Onion Gravy instead of Cabbage, can add boiled Onions and Garlic.
Instead of fresh malai, can add khoya or mawa.
Instead of milk can add water but then cook it for some more mins.
Do not put the masala in too hot oil. Oil should be medium hot.