Paneer Butter Masala
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Total Time: 29 minute
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 250g paneer (cottage cheese), cut into cubes
- 4 ripe tomatoes
- 1/2 cup cashew nuts
- 2 medium onions, finely chopped
- 1 inch ginger
- 4-5 garlic cloves
- 2 green chilies, slit
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 pods of Green Cardamom
- 2 Dry Kashmiri red chillies, deseeded
- Fresh cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon honey
- Salt to taste
- Fresh coriander leaves, for garnishing
Instructions
For Gravy
- In a kadai heat oil and Add cumin seeds and let them splutter.
- Add bay leaf, cinnamon stick, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
- Now add dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
- Then add the cashew nuts, tomatoes, salt,red chilli powder, coriander powder, turmeric powder and saute for 2 minutes on medium high heat.
- Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
- Switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
- In a kadai heat butter and add Kashmiri red chili powder.
- Now pour the prepared gravy, butter, honey, garam masala powder and mix everything properly then bring it to a boil.
- Add paneer cubes and boil for 4-5 minutes on medium heat.
- Switch off the flames. Add fresh cream, kasuri methi leaves and coriander leaves. Mix well.
- Serve hot and garnish with fresh cream and coriander leaves.