Paneer Butter Masala

Name: Paneer Butter Masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gram Paneer (cottage cheese) cut into triangles; 5 tbsp Butter; 1 tsp Oil; 2 Bay leaves; 2 Cloves; 1" Cinnamon; 2 Dried red chillies broken; 2 tbsp Coriander seeds crushed; 1 medium Onion sliced; 2 tsp Ginger paste; 2 tsp Garlic paste; 1 tsp Coriander powder; 1 tsp Red chilli powder; 5-6 medium Tomatoes chopped; to taste Salt; 1/2 tsp Kasoori methi crushed; 2 tbsp Fresh cream; as needed Coriander spring for garnish

Poonam Chaturvedi @cook_21205479

#mydeliciousplates In this popular recipe chunks of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. Along with crisp rotis it is a perfect meal for any occasion.

Poonam Chaturvedi @cook_21205479

Saved

Ingredients

Cook time : 26-30 minutes

4 servings

500 gram Paneer (cottage cheese) cut into triangles
5 tbspButter
1 tspOil
2Bay leaves
2Cloves
1"Cinnamon
2Dried red chillies broken
2 tbspCoriander seeds crushed
1 mediumOnion sliced
2 tspGinger paste
2 tspGarlic paste
1 tspCoriander powder
1 tspRed chilli powder
5-6 mediumTomatoes chopped
to tasteSalt
1/2 tspKasoori methi crushed
2 tbsp Fresh cream
as neededCoriander spring for garnish

Saved

Steps

Cook time : 26-30 minutes

1

Step 1
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
2

Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
3

Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.
4

Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.