Paneer Butter Masala
Servings 4
Ingredients
- 1 tbsp oil
- 1 onion chopped
- 2 green chillies slit
- 1 inch pc ginger. chopped
- 3 clove garlic chopped
- 2 large tomatoes chopped
- 15 cashew nuts soaked in 1/4 cup hot water
- 25 gm butter
- 1 bay leaf
- 2 tbsp tomato paste
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 cup milk
- 200 gm paneer cubes soaked in hot water for 5 minutes and drained
- 1 tbsp kasuri methi crushed
- 1/2 tsp garam masala powder
- A pinch of sugar
- Salt to taste
- Coriander leaves for garnish
Instructions
- Heat oil. Add in the onions to tomatoes and cook with a pinch of salt till the tomatoes are mashed up.
- Allow to cool. Grind into a smooth paste along with the cashewnuts and water.
- In a saucepan, melt the butter. Sizzle the bay leaf.
- Add the ground paste and cook for a couple of minutes
- Add the tomato paste and cook till raw smell is gone.
- Add the masala powders and give a good whisk. Cook till oil floats on top.
- Add the milk and bring it to boil.
- Add in the paneer and cook on low flame for 5 minutes, tossing it in the sauce.
- Finally add in the kasuri methi and garam masala and give a good mix. Adjust seasoning, add sugar if too tangy, and switch off. Allow flavors to mingle for around 10 minutes. Serve warm with parathas or naan.
Notes
You can fry the paneer briefly in the butter, drain it and then finally add it into the gravy.