Paneer Butter Masala is one of the delicious and most popular paneer recipes in Indian cuisine. It's often served with naan, rice or chapatis.
Ingredients
- 250 grams paneer/ cottage cheese, cut into cubes
- 1 bay leaf
- 1/2 inch cinnamon stick
- 3-4 cloves
- 6-7 large garlic cloves 25 grams, roughly chopped
- 1.5 inch ginger 15 grams, roughly chopped
- 1 large white onion 180 grams, roughly chopped
- 3-4 large tomatoes 460 grams, roughly chopped
- 10-15 whole cashews raw
- 2 tablespoons unsalted butter
- 1/2 teaspoon red chili powder
- 1/2 teaspoon kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cardamom powder
- 1 teaspoon sugar
- 3-4 tablespoons cream 45-60 ml
- 2 teaspoons oil
- 2 teaspoons dried fenugreek leaves
- 1 cup water
- Cilantro, to garnish
- Salt, as per taste
Instructions
- Heat 1 teaspoon of oil in a pan on medium heat.
- Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds.
- Add the the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.
- Add the tomatoes and cashews and mix.
- Add 1 cup of water.
- Cover the pan and cook on medium heat for 15 minutes.
- Remove the pan from heat, after 15 minutes.
- Remove the bay leaf, cinnamon stick and cloves.
- Let the mixture cool down a bit and then transfer to a blender.
- Grind the masala to a smooth paste and set aside.
- Add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat in the same pan.
- Once the butter melts, add the red chili powder and the Kashmiri red chili powder and fry for few seconds.
- Add the ground paste back into the pan along with the garam masala, cardamom powder, sugar and salt.
- Mix well and cook for 1-2 minutes.
- Add the cream and mix.
- Add in the paneer and cook for 2 to 3 minutes on medium heat.
- Add crushed kasuri methi.
- Garnish paneer butter masala with cilantro.
- Serve hot with naan, rice or chapatis.
- Enjoy!
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