Paneer Butter Masala
Ingredients
- 200 gram Paneer (Diced)
- 50 gram Unsalted Butter
- 2 tablespoon Ginger - Garlic paste
- 1 Onion (Chopped)
- 1 teaspoon Garam masala
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Chilly powder
- 1/2 teaspoon Garam masala
- 4 Tomatos sliced
- 25 gram Cashew nuts crushed
- 1/2 teaspoon Black pepper crushed
- 1 inch Cinnamon stick
- 1 Dry Bay leaf
- 2-3 Cloves
- 1 tablespoon Tomato sauce
- 1 teaspoon Kasuri Methi (Dried fenugreek leaves)
- Salt to taste
- 2-3 Cardamom
Instructions
- 1 In a pan, heat some butter and add ginger-garlic paste. Sauté well until the raw smell disappears.
- 2
Add cinnamon, cardamom, black pepper, and bay leaf. Sauté for 2 minutes.- 3
Add chopped onions and cashew nuts. Cook until the onions turn soft and lightly golden.- 4
Add chopped tomatoes and mix well. Cook until the tomatoes are soft and the mixture begins to release oil at the edges.- 5
Once cooked, let the mixture cool slightly. Then, remove the whole spices (cinnamon, cardamom, bay leaf, and pepper) and tie them in a thin cloth to make a spice pouch. Set aside.- 6
Grind the remaining mixture into a smooth, thick paste.- 7
In the same pan, heat the remaining butter. Add the ground masala paste, followed by garam masala, chilli powder, turmeric powder, tomato sauce, and enough water to adjust the consistency. Mix well.- 8
Add the spice pouch into the gravy and let it boil for a few more minutes until it reaches the desired thickness.- 9
Add paneer cubes and mix gently to coat them with the masala.- 10
Garnish with roasted Kasuri Methi (dried fenugreek leaves) for added flavor.- 11
Serve hot with Puri, Chapathi, Roti, Parotta, or Fried Rice.NoteIf you are using raw paneer, it is recommended to lightly cook or pan-fry it before adding to the gravy for better texture and taste.
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