PANEER BUTTER MASALA:
Ingredients:
- Paneer – 1 cup
- Butter – 1/4 cup
- Kasuri methi – 1 tblsp
- Onion – 1 medium
- Tomatoes – 3 nos
- Ginger garlic paste – 1 ½ tsp
- Turmeric powder – ½ tsp
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Chaat masala – ½ tsp (optional)
- Cashews – 10 nos
- Whole milk – ½ cup
- Bay leaves – 2 nos (small)
- Cardamom – 2nos
- Salt – as req
- Water – as req
Procedure:
Step 1:
Puree the tomatoes
Coarsely grind the onion
Grind the cashews with milk
Step 2:
In a kadai add some amount of butter, once butter get melted add bay leaves and cardamom, then add the coarsely grounded onion, saute until the raw smell goes off. Now add ginger garlic paste stir constantly to avoid scorching.
Add the tomato puree. Allow it cook until the raw smell goes off.
Step 3:
Now add the masala items one by one, turmeric powder, red chili powder, garam masala, chaat masala (optional) along with required amount of salt. Saute for a while, then add required amount of water for your gravy. Bring it to boil
Step 4:
Add the grounded cashew paste to the gravy. It starts thickening soon.
Meanwhile heat a pan add some oil/ butter toast the paneer chunks and transfer the paneer to the gravy. Sprinkle some crushed kasuri methi towards the end and turn off the flame.
If you want to add any fresh cream, add towards the end.
