PANEER BUTTER MASALA

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Description:

For me Paneer (cottage cheese) curry + Naan bread + Pulao Rice + Papad (Popadom) + Aachar (pickle) is the definition of complete Indian Veg meal….we just love it in the house so what better way to enjoy Sunday lunch with some pure Indian food…nom nom nom! Checkout the recipe for Paneer butter masala below.

Servings 6 portions

Ingredients

  • 1 tsp oil
  • 2 tbsp butter
  • 1.5 inch ginger
  • 4 clove garlic
  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 20 cashews
  • 4 pods cardamom
  • 2 bay leaves
  • 1/2 tsp turmeric
  • 1-2 tsp kashmiri red chilli powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 2 cup water
  • 2 tsp sugar
  • 1 tbsp salt
  • 4 tbsp cream
  • 20-30 triangles/cubes paneer / cottage cheese
  • 2 tbsp coriander chopped
  • 1 tsp kasuri methi crushed

Instructions

  • Heat 1 tbsp butter and 1 tsp oil in a pan.
  • Saute onion, ginger and garlic for 3-4 minutes & add chopped tomatoes, cashews, cover and cook until tomatoes & cashews turn soft and mushy.
  • Cool completely, transfer to a blender & blend to a smooth paste. Add water if required.
  • Heat 1 tbsp butter in a pan and saute cardamom and bay leaves on low flame. Add all the spices and saute until they turn aromatic without burning.
  • Add in prepared onion tomato paste, mix well, cover and simmer until oil separates from the sides of the curry.
  • Now add sugar, salt, cream & water to adjust the consistency. Mix well.
  • Further add paneer, mix, cover and simmer until flavours are absorbed. Garnish with fresh coriander, kasuri methi and garam masala.
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