Paneer Butter Masala

Name: Paneer Butter Masala
Total time: 3000 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 2 tbsp butter; 5 cloves; 2 pods cardamom; 2 onion (sliced); 2 clove garlic; 1 inch ginger; 3 tomato (sliced); 15 cashew; 2 tbsp oil; 2 tbsp butter; 1 bay leaf; 1 chilli; 1 onion (finely chopped); 1/2 tsp turmeric; 1 tsp chilli powder; 3/4 tsp coriander powder; 1/4 tsp cumin powder; 1/2 garam masala; 1 tsp salt; 1 cup water; 2 tbsp cream; 20 cubes paneer; 1 tsp kasuri methi; 2 tbsp coriander (finely chopped)

Ananya Sharma @Gungunsharma

#cookwithmanjulla

Ananya Sharma @Gungunsharma

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Ingredients

50 minutes

5 servings

2 tbspoil
2 tbspbutter
5cloves
2 podscardamom
2onion (sliced)
2 clovegarlic
1 inchginger
3tomato (sliced)
15cashew
2 tbspoil
2 tbspbutter
1bay leaf
1chilli
1onion (finely chopped)
1/2 tspturmeric
1 tspchilli powder
3/4 tspcoriander powder
1/4 tspcumin powder
1/2garam masala
1 tspsalt
1 cupwater
2 tbspcream
20 cubespaneer
1 tspkasuri methi
2 tbspcoriander (finely chopped)

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Steps

50 minutes

1

Make Gravy Base
2

Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.
3

Now add 2 onions, 2 clove garlic, and 1-inch ginger. saute until onions shrink slightly.
4

Further add 3 tomatoes, and 15 cashews and saute for 2 minutes.
cover and boil for 10 minutes, or until the tomato softens.
5

Cool completely and transfer to the blender and blend to smooth paste. Pass the curry to the filter to get rid of seeds and skin.
smooth and silky, the tomato-onion paste is ready
6

For Paneer butter masala
7

Firstly, in a large Kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf, and 1 chili. saute until the spices turn aromatic. now add 1 onion and saute until onions turn golden brown.
8

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala, and 1 tsp salt.
saute until the spices turn aromatic. make sure not to burn the spices.
add in prepared onion tomato paste and mix well. Cook until the oil separates fron the masala.
9

Now add 1 cup water and mix well adjusting the consistency.
further, add in 2 tbsp cream and mix well. Also, add 20 cubes of paneer and mix gently. simmer for 5 minutes, or until the paneer absorbs the flavour. Add 1 tsp Kasuri methi and 2 tbsp coriander. Mix well.
Finally, enjoy paneer butter masala with roti or naan.