Paneer butter masala
Summary Not available
- 1 tablespoon oil
- 2 cardamoms )
- 1 cup onions (cubed (3 medium ))
- 1.5 cups tomatoes )
- salt )
- sugar )
- 12 nuts )
- 1 teaspoon powder )
- 1 teaspoon masala
- 1 teaspoon )
- 1 small leaf )
- 5 )
- 2 )
- 3 )
- 1.5 tablespoon Butter
- 1.5 teaspoon inch ginger (refer notes)))
- 200 paneer )
- 1 teaspoon methi )
- 3 ((heavy cream (whipping cream or cooking cream)))
- 2 )
Preparation Heat 1 tablespoon oil in a pan and add 2 green cardamoms
Then add 1 cup cubed onions & fry stirring often until they turn transparent to light pink
Next add 1½ cup tomatoes & ¾ teaspoon salt
Saute for 3 minutes
Cover and cook till the onion & tomatoes turns soft & completely mushy
Next add in ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder, 12 cashew nuts, ¾ to 1 teaspoon red chili powder & ¾ teaspoon sugar (optional)
Fry this till the onion tomato masala turns aromatic
This takes 2 to 3 minutes
Turn off the stove & cool this completely
Transfer to a blender with 1 cup water
Blend to a really silky smooth puree
If it is not smooth, then filter it through a strainer to another bowl
Set this aside
How to make paneer butter masala Heat 1½ tablespoon butter in the same pan
Optional – When the butter melts, add ½ inch cinnamon, 3 cloves, 2 green cardamoms & 1 small bay leaf
Reduce the flame to low, saute 1½ teaspoon ginger garlic paste for 1 minute
It should begin to smell good and the raw smell should go away
Do not burn this as it will leave a bitter taste
Pour the blended onion tomato puree
(optional – At this step sometimes I add ¼ teaspoon more red chili powder to adjust the color)
Pour ½ cup water & mix well
Cover & cook on a medium heat until the gravy thickens & traces of butter or oil is seen on top
Keep checking in between and give a good mix
When the gravy is done, it will turn thick and traces of fats will be visible on the gravy
Taste test the gravy and add more salt if needed
Lower the flame completely, then add 200 to 250 grams paneer
Take 1 teaspoon kasuri methi to your palm and crush it in between your palms
Sprinkle this
Mix & cook covered on a low heat for 2 minutes
Turn off and pour 2 to 3 tablespoons of cream & stir
Transfer paneer butter masala to a serving bowl
Garnish with 1 tablespoon cream & 2 tbsps chopped coriander leaves
Serve this with butter naan or jeera rice
No extra notes