Making authentic dishes takes a lot of time and effort. While browsing for one such recipe for making a paneer butter masala, I found a quick recipe on vahrevah.com. I wanted to also use the ingredients I had in my pantry so had to alter the recipe to use tomato soup instead of the tomato ketchup which that recipe called for. Tomato soup gave a very creamy texture, right consistency and also nice color to the gravy.
Paneer butter masala also know as PBM in the local eatouts which is a great side dish for roti, naan or jeera rice.
butter 3 tblsp
onion 1 thinly sliced
ginger 1 tsp finely chopped
garlic 1 tsp finely chopped
dhaniya powder 1 tsp
garam masala 1/2 tsp
red chilly powder 1/4 tsp
kasoori methi 1/2 tsp
canned creamy tomato soup 1 cup (got from Trader’s Joe)
heavy cream 1/2 cup (optional)
evaporated milk 2 cup
paneer pieces 1 cup
Mix dhaniya powder, garam masala, red chilly powder, kasoori methi, canned creamy tomato soup, and heavy cream/evaporated milk in a bowl and set aside.
Heat butter in a pan, add ginger, garlic and onion.
Saute till onion is cooked, then add them masala powder mixed in milk/cream/evaporated milk.
Simmer it covered for 4 mins.
Add little by little milk on low flame and mix well so that it doesn’t curdle.
Add salt, paneer pieces and mix well.
Let it come to a full boil and turn of the stove.
Serve with roti or jeera rice.
Note: Evaporated milk or heavy cream can be replaced by regular milk, for a low fat version.