Yummy Paneer Butter Masala

Name: Yummy Paneer Butter Masala
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 250 grams Paneer -; 2 Onions Medium , finely chopped -; 3 tablespoons Ginger garlic paste -; 3 Tomatoes Medium -; 6 - 8 Cashew Nuts water , soaked in for minutes; 1 Bay Leaf piece of -; 2 Green Chillies , slit lengthwise -; 1/2 cup Milk Full Fat -; 2 teaspoons Methi Kasturi (dry fenugreek leaves)-; 1/2 teaspoon Garam Masala Powder -; 1 tablespoon Coriander Powder -; 1 teaspoon Chili Powder Red - or to taste; 2 tablespoons Fresh Cream -; 2 - 3 tablespoons Butter -; 2 tablespoons Oil -; to taste Salt -

Remya Unnikrishnan @cook_7812882

Ernakulam, Kerala

Paneer butter Masala is one of the most popular Paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile.

Remya Unnikrishnan @cook_7812882

Ernakulam, Kerala

Paneer butter Masala is one of the most popular Paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile.

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Ingredients

30 mins

4-serving

250 gramsPaneer -
2Onions Medium , finely chopped -
3 tablespoonsGinger garlic paste -
3Tomatoes Medium -
6 - 8Cashew Nuts water , soaked in for minutes
1Bay Leaf piece of -
2Green Chillies , slit lengthwise -
1/2 cupMilk Full Fat -
2 teaspoonsMethi Kasturi (dry fenugreek leaves)-
1/2 teaspoonGaram Masala Powder -
1 tablespoonCoriander Powder -
1 teaspoonChili Powder Red - or to taste
2 tablespoonsFresh Cream -
2 - 3 tablespoonsButter -
2 tablespoonsOil -
to tasteSalt -

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Steps

30 mins

1

If you are using frozen paneer cubes, then defrost them.
2

Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
3

Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
4

Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
5

Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
6

Add coriander powder and garam masala powder and mix well.
7

Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
8

Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
9

Add fresh cream.
10

Mix properly and turn off the flame.
11

Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.