Paneer Butter Masala

Name: Paneer Butter Masala
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 200 gm paneer; 2 tablespoon cashew paste; 1 medium size tomato pureed; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 bay leaf; 1 inch cinnamon stick; 4 green cardamom; 4 cloves; 1 teaspoon dhania powder; 4 green chillies; 2 teaspoon kasuri methi; as required Salt; as required Sugar; 1 tablespoon butter; as required Vegetable oil; 1/2 cup fresh cream; 1/4 teaspoon garam masala powder; 1/2 teaspoon red chilli powder; 1/2 teaspoon turmeric powder

Tanima Sarkhel @cook_11753550

Kolkata

A delicious creamy and buttery dish of cottage cheese with a sweetish taste.

Tanima Sarkhel @cook_11753550

Kolkata

A delicious creamy and buttery dish of cottage cheese with a sweetish taste.

Saved

Ingredients

30minutes

2-3 servings

200 gmpaneer
2 tablespooncashew paste
1medium size tomato pureed
1 teaspoonginger paste
1 teaspoongarlic paste
1bay leaf
1 inchcinnamon stick
4green cardamom
4cloves
1 teaspoondhania powder
4green chillies
2 teaspoonkasuri methi
as requiredSalt
as requiredSugar
1 tablespoonbutter
as requiredVegetable oil
1/2 cupfresh cream
1/4 teaspoongaram masala powder
1/2 teaspoonred chilli powder
1/2 teaspoonturmeric powder

Saved

Steps

30minutes

1

Cut the paneer into cubes.
2

Heat some vegetable oil in the wok and shallow fry the paneer
3

Keep it aside
4

In the same oil add half of the butter and add the cinnamon, cardamom, cloves, bayleaf and the green chillies cut into slits.
5

As soon as the aroma comes out, add the ginger garlic paste and the dhania powder.
6

Add the tomato puree and the turmeric and the red chilli powder.
7

Fry the masala altogether till the raw smell dissapears. Add the cashew paste and again fry it very well.
8

Add the paneer cubes. Mix them very well.
9

Add 1 cup of water and let it boil by adding some salt and sugar. Let it be sweetish.
10

Once you get the desired consistency of the gravy, add the garam masala powder, fresh cream, rest of the butter and the kasuri methi.
11

Mix it very well.
12

Keep it out of the flame and garnish it with some fresh cream.
13

Serve hot with Indian breads or pulao.