Serves 1
Directions
- 1Add oil to a pan on a medium flame.
- 2Add red chopped tomatoes.
- 3Add bay leaves.
- 4Add kashmiri whole red chillies.
- 5Add cinnamon sticks.
- 6Add green chillies.
- 7Add green cardamom.
- 8Add chopped ginger.
- 9Add cashew nuts.
- 10Add water.
- 11Cook for 15 minutes.
- 12Grind mixture to a fine paste.
- 13Add butter to a pan.
- 14Add oil.
- 15Add slit green chillies.
- 16Add grated/paste ginger.
- 17Add kashmiri red chilli powder.
- 18Add gravy.
- 19Cook for 5 min and stir.
- 20Add salt.
- 21Add cubed cottage cheese.
- 22Cook for 5-7min and stir occasionally.
- 23Add fenugreek powder.
- 24Add garam masala.
- 25Add sugar.
- 26Add cream.
- 27Paneer Butter Masala is ready to serve.
Ingredients
- 1 tsp Oil
- 1 kg Red Chopped Tomatoes
- 2 qty Bay Leaves
- 3 qty Kashmiri Whole Red Chillies
- 2 qty Cinnamon Sticks
- 2 qty Green Chillies
- 5 qty Green Cardamom
- 1 tbsp Chopped Ginger
- 0.5 cup Cashew Nuts
- 1 cup Water
- 4 tbsp Butter
- 1 tsp Oil
- 4 qty Slit Green Chillies
- 1 tbsp Grated/Paste Ginger
- 1.5 tbsp Kashmiri Red Chilli Powder
- 2 tsp Salt
- 600 gms Cubed Cottage Cheese
- 1 tbsp Fenugreek Powder
- 0.5 tsp Garam Masala
- 1 tbsp Sugar
- 0.5 cup Cream
Equipment
panwooden forkblenderspatula
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