Paneer butter masala

Paneer – 200 gm
To grind
Onion, chopped – 1 medium
Tomato, chopped – 1 cup
Cashewnut – 10 to 12
Turmeric powder – 1 pinch
Coriander powder – 1 ½ tsp
Red chilli powder – 1 ½ tsp
Oil – 2 tsp
For masala

Butter – 2 tbsp
Oil – 1 tbsp
Cloves – 2
Cardamom – 1
Cinnamon – ½ inch
Bay leaf – 1
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Kashmiri chilli powder – 3 tsp
Kasuri methi – 1 tsp
Cream – 3 tbsp
Water – as needed

Cardamom powder from 2 cardamom pods


Heat oil in a pan. When oil is hot, add onion and salt. Saute
nicely. When onion turns soft and starts to change color, add cashewnuts. Saute
for 2 minutes. Add tomato. Saute until tomato is soft. Now lower the flame to
medium and add turmeric powder, chilli powder, and coriander powder. Saute for
a minute. Switch off the stove. Allow the mixture to cool down. When it cools
down, grind the mixture to a smooth paste.

Heat a pan. Add 1 tbsp oil and 2 tbsp butter.
When butter is melted, add bay leaf, cardamom, cloves, and cinnamon. When you
get a nice aroma, add ginger and garlic paste. Saute for a minute. Add ground
onion tomato paste. Saute until water is dried out and the paste is thickened.
When paste is thickened, add Kashmiri chilli powder. Add cardamom powder.
Kashmiri chilli lends a nice color to paneer butter masala. Add water according
to how thin or thick consistency you need for the gravy. Stir well. Cook for
3-4 minutes until it comes to a boil. Add salt. Add kasuri methi. Crush kasuri
methi with hands to release its flavor. Add paneer. Gently mix after adding
paneer. Add cream. Lower the flame and cook for 2 minutes. Switch off the
stove. If you like, add coriander leaves now. 

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