Cooking Instructions
- 1
In a pan add 1/2 tablespoon of butter and into it add garlic paste and green chilli and saute it until garlic's raw smell is completely gone.
- 2
Then add onion into it and cook it until it becomes soft the add tomato, cashew nuts, salt and 1/4 cup water into it and cook it until tomato becomes soft and mushy.
- 3
Now switch off the flame and allow it to cool down. Then blend it into fine paste. (Note:- Don't use water while blending)
- 4
Now switch on the flame and put same pan on the flame and add butter into it.
- 5
Into it add turmeric powder, red chilli powder and coriander powder and cook it for 1-2 minutes and quickly add in the onion-tomato paste into it.
- 6
Add fenugreek leaves, sugar and garam masala powder into it and stir it well and cover it with lid and cook it for 10 minutes on medium flame.
- 7
Now add cream into it and cook it for another 2-3 minutes.
- 8
Then add milk into it and water if you want your gravy to be little liquidy. I used milk only. Now cook it for 5-7 minutes and add in your paneer cubes and cook it for 2-3 minutes and switch off the flame.
- 9
Your paneer butter masala is ready to serve.
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