Paneer butter Masala

Name: Paneer butter Masala
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp ghee; 1 bayleaf; 2 green cardamom; 3 cloves; 1inc ginger chop; 3 cloves garlic crushed; 1 fresh greenchilli cut in half; 2 medium onions sliced; Handful cashewnuts; 6 medium tomatoes cut into 8pieces; 1/2 tsp redchillipowder; 1 1/2 cup water; 2-3 drops kewra water; To taste salt; 1 tsp redchillipowder; 1 tsp coriander powder; 1/4 tsp turmeric powder; 3 tbsp curd; 2 small cube butter; 4 tbsp butter; 1 medium onion chopped; 1/2 tsp degi redchillipowder; 1 medium tomato; 200 gm paneer; As required Warm salted water; As required Prepared Gravy; 1-2 tsp honey; 2 tbsp butter; 1 tbsp kasoorimethi; As needed- Soaked paneer

Bibhasini Patra @cook_9634440

#GA4
#Week-6

Bibhasini Patra @cook_9634440

#GA4
#Week-6

Saved

Ingredients

30-35 mints

4 servings

For gravy
3 tbspghee
1bayleaf
2green cardamom
3cloves
1inc ginger chop
3 clovesgarlic crushed
1fresh greenchilli cut in half
2medium onions sliced
Handfulcashewnuts
6medium tomatoes cut into 8pieces
1/2 tspredchillipowder
1 1/2 cupwater
2-3 dropskewra water
To tastesalt
For curd mixture
1 tspredchillipowder
1 tspcoriander powder
1/4 tspturmeric powder
3 tbspcurd
2small cube butter
For onion tomato masala--
4 tbspbutter
1medium onion chopped
1/2 tspdegi redchillipowder
1medium tomato
For soaking paneer
200 gmpaneer
As required Warm salted water
As required Prepared Gravy
1-2 tsphoney
2 tbspbutter
1 tbspkasoorimethi
As needed-Soaked paneer
For garnishing--
as required Fresh curd
as needed Fresh coriander leaves

Saved

Steps

30-35 mints

1

In a bowl add paneer & soak it in some warm salted water& keep it aside.I and.a bowl add all curd ing.&mix everything properly & keep it aside.Heat a kadhei put ghee,put bayleaf,&whole garammasala sauted a mints.
2

Than addginger,greenchilli,onion, &saute until translucent.Now add curd mixture & continue cooking for 2-3 mints or until it's fragrant.Than add the cashew nuts,tomatoes salt,red chilli powder, & saute for 2 mints on medium jigh heat.
3

Add the water then cover & cook for 10-12mints or until the tomatoes are soft.Finish it with kewra water & Switch off the flames,let it cool down & then grind it into a fine paste with a hand blender.Strain it &keep it aside.Heat a kadhei put butter,add onion saute until translucent then add degi red chilli powder than saute it for half a mint.
4

Now add tomatoes & cook until soft than pour the prepared gravy,butter,honey,kasoori meethi & mix everything properly then bring it to a boils.Add the soaked paneer without water & boil it for 4-5minutes on medium heat.
5

Switch off the flame & serve hot,garnishin with fresh curd & coriander leaves.