Open in Cookpad AppSteps
- 1
Heat 1 tbsp butter in a pan. Add Jeera and saute it on low heat till they start to splutter.
- 2
Add Green Cardamom, Cinnamon and laung to butter. Fry on low flame for a minute. Add Chopped Ginger and Garlic Cloves to the pan and cook for a minute. Add chopped onions and fry them till they turn translucent.
- 3
Add chopped tomatoes and cook them till they become soft. Add cashews to the mixture. (roast the cashews separately before adding them.) Add Salt & 1 Cup of water.
- 4
Cover with a lid and cook for 15-20 minutes till the mixture becomes soft. Switch off gas. Let it cool. Transfer the mixture to a blender and make a smooth fine paste.
- 5
Again heat 2 tbsp Butter in a pan and add a Bay Leaf (Tej Patta) and Red Chilli Powder to it. Fry it for a few seconds. This will give a nice color to the gravy. Add the onion, tomato paste to the pan and mix it with the red chilli powder. Cook for 4-5 minutes. Add Garam Masala, Coriander Powder and Turmeric Powder to the mixture.
- 6
Sprinkle some crushed Dry methi Leaves (Kasuri Methi). Finally add the Paneer Cubes and cook for 3-4 minutes. If you want you can fry the Paneer cubes before adding. Paneer Butter Masala is ready. You can garnish it with shredded Paneer or cream /Malai Serve it hot with parantha/Nann..
Cooksnaps
Similar Recipes
More Recipes
-
-
Vegan Dark Chocolate Chip Cookies! 🍪
-
Golden and Crispy Rice Paper Potato Rolls🌯✨
-
-
-
-
-
Phenny Sharon -
5 Mins Rice Paper Omelette in Filipino Style
-
-
Cube Steak in Brown Mushroom Gravy
-
-
-
Fate hue milk se banaye paneer burji
-
Five recipe food.boiled yam egg sauce
-
-
Zucchini Pie with Smoked Pork & Metsovone
-
-
-
-
-
-
Comments