Paneer butter masala

Name: Paneer butter masala
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gm paneer; 1 onion; 1 tsp ginger garlic paste; 3 red tomatoes; 1 tbsp ghee; 1tbsp+ 1tsp butter; as required Whole spices- green and black cardamom, cloves, bay leaf, cinnamon; 5-6 cashews; as per taste Salt,; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp garam masala powder; 1 tbsp tomato ketchup; 1 tsp kasoori methi powder; 1 tbsp fresh cream + more to garnish

Anjali Valecha @anjalivalecha

#boxweek14
#paneer

Anjali Valecha @anjalivalecha

Saved

Ingredients

20 minutes

3 servings

200 gmpaneer
1onion
1 tspginger garlic paste
3red tomatoes
1 tbspghee
1tbsp+ 1tsp butter
as requiredWhole spices- green and black cardamom, cloves, bay leaf, cinnamon
5-6cashews
as per tasteSalt,
1/4 tspturmeric powder
1 tspred chilli powder
1 tspgaram masala powder
1 tbsptomato ketchup
1 tspkasoori methi powder
1 tbspfresh cream + more to garnish

Saved

Steps

20 minutes

1

Take 1 tbsp ghee and 1 tbsp butter in a wok and add all the dry whole spices.
2

Add the chopped onion and sauté it well.
3

Add ginger garlic paste when onions are golden brown. Add tomatoes and cashews and sauté them well.
4

Add some water and cover and cook it all well.
5

Take out the mixture without the whole spices and blend it all well in a mixer grinder.
6

Take 1 tsp butter in the same wok and add the blended paste to it. Add salt, all the spices powder and tomato ketchup and mix well.
7

Add some water to make the gravy and let it simmer till it leaves some oil.
8

Add cubes of paneer to the gravy and let it simmer for a minute.
9

Add kasuri methi and cream and switch off the gas. Serve hot with lachha parantha or roti of your choice.