Paneer Butter Masala

Name: Paneer Butter Masala
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Paneer (Homemade Cottage Cheese), cubed; 5 Tomato; 2 Onions, finely chopped; 1-1/2 tablespoon Butter; 1 tablespoon Cooking oil; 1 Black cardamom (Badi Elaichi); 2 Cardamom (Elaichi) Pods/Seeds; 4 Cloves Laung; 1 inch Cinnamon Stick (Dalchini); 2 Bay leaves (tej patta); 1 teaspoon Cumin seeds (Jeera); 1 tablespoon Ginger Garlic Paste; 1 teaspoon Cumin powder (Jeera); 1 tablespoon Coriander Powder (Dhania); 1 teaspoon Coriander (Dhania) Seeds, crushed; 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves); 1 teaspoon Garam masala powder; 2 teaspoons Red chilli powder; to taste Salt,; 1 teaspoon Sugar; 2 tablespoons Cashew nuts; 2 tablespoons Milk; 1 Papad, roasted, crushed; 2 tablespoons Coriander (Dhania) Leaves, chopped

Swapna Sunil @cook_13254739

#reststyle

Swapna Sunil @cook_13254739

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Ingredients

50 minutes

6 servings

200 gramsPaneer (Homemade Cottage Cheese), cubed
5Tomato
2Onions, finely chopped
1-1/2 tablespoonButter
1 tablespoonCooking oil
1Black cardamom (Badi Elaichi)
2Cardamom (Elaichi) Pods/Seeds
4 ClovesLaung
1 inchCinnamon Stick (Dalchini)
2Bay leaves (tej patta)
1 teaspoonCumin seeds (Jeera)
1 tablespoonGinger Garlic Paste
1 teaspoonCumin powder (Jeera)
1 tablespoonCoriander Powder (Dhania)
1 teaspoonCoriander (Dhania) Seeds, crushed
1 tablespoonKasuri Methi (Dried Fenugreek Leaves)
1 teaspoonGaram masala powder
2 teaspoonsRed chilli powder
to tasteSalt,
1 teaspoonSugar
2 tablespoonsCashew nuts
2 tablespoonsMilk
1Papad, roasted, crushed
2 tablespoonsCoriander (Dhania) Leaves, chopped

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Steps

50 minutes

1

To begin making Dhaba Style Paneer Butter Masala Recipe, cut the paneer into cubes, add them to warm water and set aside.
2

Blend cashews and milk together in a mixer grinder into a smooth creamy gravy.
3

Puree the tomatoes, mince ginger garlic and onions separately either with a pestle and mortar, or in a mixer jar and keep them ready.
4

In a kadai, add butter and oil. Once butter is melted and hot, add whole garam masala and cumin seeds.
5

Saute for a few seconds. Add minced ginger, garlic and onions. Saute and cook until onions turn slightly golden.
6

Add the tomato puree, cover and cook for 8 to 10 minutes, stirring in intervals until most of the moisture evaporates and it starts come together in lump from the sides of the pan.
7

Add the remaining dry spices, crushed coriander seeds along with salt and chilli powder. Mix and saute for a minute or so.
8

Crush the papad, kasoori methi and add them to the gravy. Stir well to combine evenly.
9

Add a cup or more of water according to preference and bring it to a gentle simmer.
10

Add the cubed paneer, cashew milk cream, sugar and chopped coriander.
11

Stir the paneer butter masala well and continue cooking for about five minutes or more until required consistency is attained.
12

Sprinkle with a dash of kasoori methi, crushed papad and serve hot with any flat bread or rice of choice. Rustic and Earthy Paneer butter masala is ready to devour!