paneer butter masala
North indian dish of cottage chesse prepared in spiced gravy
Recipe by : Manjula Prakash
1. Butter – ½ cup
2. Cumin seeds – ½ tsp
3. Cinnamon sticks- 3 small pieces
4. pepper corns – ¼ tsp
5. Chopped onions – 1 cup
6. Ginger garlic paste – 1 tsp
7. Tomato – 3 nos
8. Chilli powder – 1 tsp
9. Soaked cashew – ½ cup
10. Salt – 2 tsp
11. Cardamom – 1no
12. Cloves – 3 no
13. Turmeric powder -1/4 tsp
14. Kashmiri chilli powder – 2 Tbsp
15. Garam masala – ½ tsp
16. Water – 1 cup
17. Paneer – 500gms
18. Fresh cream – ¼ cup
19. Dried methi leaves – 1tsp
In a pan heat ¼ cup of butter.
Add cumin seeds, Cinnamon sticks, pepper corns, chopped onions, ½ Tsp ginger garlic paste.
Saute till the Onion becomes translucent.
Add chopped tomatoes , chilli powder. Saute till tomatoes become smooth.
Next add Soaked cashew nuts and salt. Saute for few minutes.
Switch off the flame and let the mixture cool down.
After cooling grind it into a smooth paste. Keep it aside.
In the same pan add ¼ cup butter.
Add cardamom, cloves and ½ Tsp ginger garlic paste. Saute till the raw smell leaves.
Then add turmeric powder and Kashmiri chilli powder. Saute well, Pour the grinded paste. Allow to boil.
Add garam masala, salt and water ( Add water according to your requirement. I have added 1 cup of water here.)
Let it boil for few minutes. Add Paneer & Fresh cream. Garnish with methi leaves.
Restaurant style Paneer butter masala is ready
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