To start making the Paneer Mata Butter Masala recipe, start by lightly frying the paneer cubes in 1 to 2 tablespoons of oil. wide Cook until light/creamy golden brown and set aside.
The next step is to prepare the masala/gravy. Heat butter/clarified butter in a large heavy bottomed pan and add onions and peas/matar.
Sauté the onions and peas/matar until the onions turn translucent. Add ginger and garlic and stir for 1 to 2 minutes.
Add whole dry red chili peppers, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (i.e. all the spices) and stir a few times.
Add tomatoes and cook until tomatoes are soft and mushy. Remove from heat and set aside to cool slightly.
Puree the entire mixture along with 1/4 cup cashews until smooth, adding a little water if needed.
Transfer this gravy back to wide and heat. Add the shallow fried paneer cubes to the gravy, add salt to taste, sugar, kasuri methi, chilli powder (if using), water (if required) to achieve the desired consistency and cook on low flame to allow the flavors to blend.
Finally add the milk, stir well and let the curry simmer for another minute or so, then take it out.
Combine Paneer Matar Butter Masala with filkas Or even steamed rice for a delicious weekday meal.
