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paneer butter masala




Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.




 Ingredients


For the gravy

Paneer - 250 gram

Onion - 2 medium sized

Tomato - 2 medium sized (1 cup)

Ginger garlic paste - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon - 1/2 inch

Cardamon - 2 

Cloves - 3

Chilli powder - 1 teaspoon

Butter - 3 tablespoon

cashew -10

salt 

Garam masala - 1/4 teaspoon


For the garnishing


Fresh cream - 2 tablespoon

Kasthuri methi( dried fenugreek leaves) - 1 tablespoon

Finely chopped coriander leaves.


For the paneer


Butter - 1 tablespoon

Garam masala - 1 teaspoon

Paneer cubes - 250 gram


For the masala paste


Onion 2 medium sized - 2

Tomato 2 - 250 gram

Cashew -10 (soaked for 15 minutes)


Preparation


Marinate the paneer with garam masala.


preparing for the masala paste


Soak the cashew for 15 minutes.

Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

Add Cinnamon, Cardamon, cloves, tomato and cashew sauté until tomato gets mushy. let it cool. Blend it into a fine paste.




Cook the gravy


Heat butter in the pan, add cumin seeds, ginger garlic paste sauté until raw smell comes out.

Add chili powder in low flame sauté it for a minute (do not burn, it will change the taste).

Add the blended paste into it. Let it cook for 5 minutes. in medium flame. Add some water let it cook

 for 20 minutes in the simmer. adjust your consistency level.


Prepare the paneer


In a separate fry pan, fry the marinated paneer in butter for 1 to 2 minutes.

Lightly fry paneer cubes until they turn golden on edges.


Combine paneer with gravy

 Add paneer into the gravy, let it cook for 3 minutes.



Sprinkle some Kasthuri Methi. Finally, pour some fresh cream on it. It gives more flavor to gravy.

Ready to serve 







Serve with hot naan, roti with steamed rice.







Recipe with photos


 Ingredients


For the gravy

Paneer - 250 gram

Onion - 2 medium sized

Tomato - 2 medium sized (1 cup)

Ginger garlic paste - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon - 1/2 inch

Cardamon - 2 

Cloves - 3

Chilli powder - 1 teaspoon

Butter - 3 tablespoon

cashew -10

salt 

Garam masala - 1/4 teaspoon


For the garnishing


Fresh cream - 2 tablespoon

Kasthuri methi( dried fenugreek leaves) - 1 tablespoon

Finely chopped coriander leaves.


For the paneer


Butter - 1 tablespoon

Garam masala - 1 teaspoon

Paneer cubes - 250 gram


For the masala paste


Onion 2 medium sized - 2

Tomato 2 - 250 gram

Cashew -10 (soaked for 15 minutes)


Preparation


Marinate the paneer with garam masala.


preparing for the masala paste


Soak the cashew for 15 minutes.

Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.

Add Cinnamon, Cardamon, cloves, tomato and cashew sauté until tomato gets mushy. let it cool. Blend it into a fine paste.



Cook the gravy


Heat butter in the pan, add cumin seeds, ginger garlic paste sauté until raw smell comes out.



Add chili powder in low flame sauté it for a minute (do not burn it will change the taste).



Add the blended paste into it. Let it cook for 5 minutes. in medium flame. Add some water let it cook

 for 20 minutes in the simmer. adjust your consistency level.



Prepare the paneer

In a separate fry pan, fry the marinated paneer in butter for 1 to 2 minutes.

Lightly fry paneer cubes until they turn golden on edges.


Combine paneer with gravy


 Add paneer into the gravy, let it cook for 3 minutes.



Sprinkle some Kasthuri Methi. Finally, pour some fresh cream on it. It gives more flavor to gravy.

Ready to serve 





Serve with hot naan, roti with steamed rice.







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