Paneer butter masala

Name: Paneer butter masala
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gms paneer; 3 tbsp butter; 1 tsp Ginger paste; 1 tsp garlic paste; 2 tbsp cashew nuts chopped; 2 cloves; 2 cardamom; 1 tsp jeera; 1 onion chopped; 1 tsp chilli powder; 1/2 tsp garam masala powder; 1/2 tsp turmeric powder; 2 tbsp fresh cream; as per taste Salt; 6 tomato chopped; 1 tsp Chopped coriander; 1 tbsp Oil

Akanksha Rahul kankani @Arkkankani

#RSL

Akanksha Rahul kankani @Arkkankani

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Ingredients

1 hrs

2 servings

250 gmspaneer
3 tbspbutter
1 tspGinger paste
1 tspgarlic paste
2 tbspcashew nuts chopped
2cloves
2cardamom
1 tspjeera
1onion chopped
1 tspchilli powder
1/2 tspgaram masala powder
1/2 tspturmeric powder
2 tbspfresh cream
as per tasteSalt
6tomato chopped
1 tspChopped coriander
1 tbspOil

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Steps

1 hrs

1

Take a Kadai heat, a tbsp of butter, and a tbsp of oil.
2

Add Ginger garlic paste and whole the spice cloves, cardamom, saute it.
3

Add cashew nuts and chopped onions, once the onion turns translucent, add chopped tomato, mix well.
4

Cover and cook till the tomato start breaking down and the mixture starts leaving oil at the edges, switch off the flame and set aside to cool.
5

Once cool enough to handle, blend the mixture to a smooth paste.
6

In the same pan heat, the remaining butter put jeera in it. and add the blended paste, garam masala, turmeric powder, chili powder, salt, and 1/2 cup water bring this to a boil.
7

Once the curry comes to boil, simmer and cook for 30 minutes,add fresh cream till the oil separate slightly.
8

Cut the paneer into cube and heart shape add it to the gravy and mix well, switch off the flame, sprinkle coriander leaves, and serve hot with parantha.