Paneer Makhani/ Paneer butter masala

Name: Paneer Makhani/ Paneer butter masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms paneer; 4 medium size tomatoes; 1 tbsp cashew or pumpkin seeds; 1 and half tbsp cream/ malai; 1 and half tbsp butter; 1 tbsp ginger garlic paste; 1/2 tsp salt; 1/2 tsp sugar; 1/4 tsp garam masala; 1/2 tsp degi mirch; 1/2 tsp paneer makhani masala; 1 tsp kasoori methi

Neha Agrawal @cook_11842289

It is a very easy recipe. You need very few ingredients, absolutely no chopping required and while cooking this you can keep doing your other kitchen chores as it pretty much cooks on it's own.

Neha Agrawal @cook_11842289

It is a very easy recipe. You need very few ingredients, absolutely no chopping required and while cooking this you can keep doing your other kitchen chores as it pretty much cooks on it's own.

Saved

Ingredients

25-30minutes

4 servings

200 gmspaneer
4medium size tomatoes
1 tbspcashew or pumpkin seeds
1and half tbsp cream/ malai
1and half tbsp butter
1 tbspginger garlic paste
1/2 tspsalt
1/2 tspsugar
1/4 tspgaram masala
1/2 tspdegi mirch
1/2 tsppaneer makhani masala
1 tspkasoori methi

Saved

Steps

25-30minutes

1

First puree the tomatoes and cashew/pumpkin seeds. You may puree tomatoes and cashew separately or together, it does not matter.
2

Now take a heavy bottom pan. Heat the pan and add in butter
3

Add ginger garlic paste.
4

Fry ginger garlic paste until the raw smell goes away. Add in tomatoes and cashew/ pumpkin seeds puree.
5

Add in salt,sugar, garam masala, degi mirch and paneer makhani masala. Cover and cook.there is no need to stir in between.
6

Remove the lid when almost all water form tomatoes has been evaporated. It takes around 7-10 mins.
7

Now cook it open.let all water evaporate.
8

Add in cream/whipped malai
9

Add water to get the desired consistency of gravy. Let it boil it for 5 mins.
10

Add paneer pieces.let it boil for 2-3 mins.
11

Add kasuri methi after crushing between your palms.
12

Paneer makhani is ready to serve.
13

Note - *you can skip paneer makhani masala if you do not have it. I add it cause it gives the restaurant like fragrance. *If you struggle to crush kasoori methi between your palms, start storing it in refrigerator.It will stay fresh and will be very easy to crush. * you can easily use your ghar ka malai instead of store bought cream in this recipe,both works equally good.