Paneer Butter Masala
Equipment
- 1 stock pan
- 1 Slotted spoon
Ingredients
- PRIMARY INGREDIENTS
- 1 pkt gms Paneer 350 g
- 5 pcs Tomatoes (700 g) 700 g or tin
- 1 pcs White Onions (100 g) 100g
- 2 tbsp Ginger & Garlic paste
- SECONDARY INGREDIENTS
- 2 tbsp Cashews
- 1 tsp Turmeric/ Haldi
- 2 tbsp oil 40 ml
- 1 tbsp Cumin
- ½ tsp Green cardamom
- ½ tsp Black pepper & Clove
- ½ tsp Bayleaf
- ½ tsp Red Chilli
- 1 tbsp Tandori masala
- 1 tbsp kitchen king masala
- 1 tbsp Coriander Powder
- 1 tbsp Kasoori methi
- 1 tbsp Butter
- 1 cup Cream
Instructions
- Cut paneer in cubes and Light shallow fry it and keep it aside in bowl of warm water. Take 2 tbsp oil, add cloves, bay leaf, green cardamom, cinnamon stick and Jeera +Coriander seeds + green chili de-seeded. Now add chopped G&G add white chopped onion after 2 minutes add cashews Now add turmeric , Kashmiri Red chili & tandoori masala fresh tomato or tinned tomatoes & salt and cook it for 1 minutes. Take the whole mixture and blend it in a mixer jar,
- Now take butter in the pan & add cumin seeds and Sieve the blended paste in the pan & then cook till it thickens, then add Soaked Paneer, add water if needed. Cook this for another 4-5min.
- Finish with fresh cream Ginger, green chili and green coriander. (adjust salt and consistency. Make sure not to over fry the paneer).
