Paneer Butter Masala
Paneer Butter Masala, the most popular indian vegetarian curry recipes from indian cuisine. Lets have a look at the recipe.
Ingredients
For Masala Paste:
- 1 tbsp unsalted butter
- 1 large sized onion, roughly chopped
- 2 large sized tomato, finely chopped
- 1 tsp ginger – garlic paste
- 15 whole cashews
Other Ingredients:
- 1 tbsp unsalted butter
- 1 bay leaf / tej patta
- 3 cloves / lavang
- 1 inch cinnamon stick / dalchini
- ½ tsp turmeric / haldi
- 1 tsp kashmiri chili powder / lal mirch powder
- ½ tsp coriander powder / daniya powder
- salt to taste
- ¼ cup cream, full cream
- 9 pieces paneer
- ¼ tsp garam Masala
- 1 tsp kasuri methi / dry fenugreek leaves
How to make Paneer Butter Masala
- firstly, in a large kadai heat butter and saute onions and ginger-garlic paste.
- further add tomatoes and cashews. saute till they turn mushy.
- cool completely and blend to smooth paste without adding any water.
- furthermore, heat butter and saute bay leaf, cloves and cinnamon stick.
- also add turmeric and chili powder and saute on very low flame for 20 seconds.
- further add prepared onion-tomato paste and saute 5 minutes.
- also cover and simmer for 10 minutes or till the oil separates from the gravy.
- additionally add coriander powder and salt to taste.
- saute 5 minutes or till the raw smell of spices disappears.
- further add cream and mix well.
- then add cubed paneer pieces and coat the gravy by mixing gently.
- cover and simmer for 5 minutes.
- lastly add garam masala and kasuri methi. mix well.
- finally, paneer butter masala aka panner makhani is ready to serve with roti or naan.
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