Cooking Instructions
- 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!
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