Paneer Butter Masala
Serves 4
Directions
- 1Finely chop the onions and tomatoes.
- 2Heat refined oil in a pan, add chopped onions, and sauté until golden brown.
- 3Add ginger garlic paste and cook until the raw smell dissipates.
- 4Add chopped tomatoes and cook until finely mashed.
- 5Stir in turmeric powder, coriander powder, and Kashmiri red chilli powder.
- 6Add one tumbler (250ml) of hot water and cook until the raw smell fades.
- 7Grind soaked cashews into a fine paste.
- 8Add the ground cashew paste to the masala mixture and mix well.
- 9Add 200ml water and cook to remove the raw cashew smell.
- 10Season with salt and add Garam Masala powder.
- 11Boil for 2-3 minutes until oil separates from the gravy.
- 12Add sugar, butter, and cream, then mix well.
- 13Add cubed paneer and chopped coriander leaves, then turn off the flame and mix.
Ingredients
- 50-75 ml refined oil
- 3 whole onion
- 2 whole tomato
- 1 1/2 tsp ginger garlic paste
- 1 tsp turmeric powder
- 3 tsp coriander powder
- 2 1/2 tsp Kashmiri red chilli powder
- 450 ml water
- 1 handful cashew nut, soaked
- salt (optional)
- 1-1 1/4 tsp garam masala powder
- 2 tsp sugar
- 2 tsp butter
- 4 tsp cream
- whole paneer, cubed
- whole coriander leaves, finely chopped
- Kasuri Methi (optional)
Equipment
panstoveknifeblender
Tips
- Do not cook the masala for more than a minute after mixing the powders to ensure color and brightness.
- Gravy can be stored in the refrigerator for up to 15 days.
- Use 50ml tomato ketchup instead of sugar if preferred.
- Use milk malai as a substitute for cream.
- Add Kasuri Methi, more oil, butter, or cream for an enhanced hotel-style experience.
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