Paneer Matar Butter Masala (Indian Cottage Cheese and Peas Masala With Butter) Recipe

Step 1: To begin making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a wide pan until it is slightly golden/ creamy golden and keep it aside

Step 2: The next step is to prepare the masala/gravy

Step 3: Heat butter/clarified butter in a large heavy bottomed pan, add onions and peas/matar

Step 4: Sauté until onions & peas/matar till the onions turn transparent

Step 5: Add ginger and garlic and stir for 1 to 2 minutes

Step 6: Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times

Step 7: Add tomatoes and cook until tomatoes turn soft and mushy

Step 8: Remove from heat and keep aside to cool a little

Step 9: Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required

Step 10: Transfer this gravy back to the wide pan and place on heat

Step 11: Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle

Step 12: Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove

Step 13: Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal