Name: Paneer Butter Masala recipe by Sudip Srivastava at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 gms - paneer/cottage cheese diced; 2 tbsp/8-20 cashews- soaked grounded to smooth paste.; 4-5 - medium size tomatoes/tamatar; 1-2 - green chili/hari mirch slit; 1 inch - ginger/adrak; 3-4 - garlic; 1 tbsp oil + 1 or 2 tbsp butter; 1 - bay leaf/tej patta; 1 tsp - kasuri methi/dry methi leaves; 1 tsp - garam masala or tandoori masala; 1/2 tsp - red chili powder/lal mirch powder or deghi mirch; few coriander/cilantro/dhania leaves for garnishing; salt and sugar as required

Ingredients Serving: 4

250 gms - paneer/cottage cheese diced
2 tbsp/8-20 cashews- soaked grounded to smooth paste.
4-5 - medium size tomatoes/tamatar
1-2 - green chili/hari mirch slit
1 inch - ginger/adrak
3-4 - garlic
1 tbsp oil + 1 or 2 tbsp butter
1 - bay leaf/tej patta
1 tsp - kasuri methi/dry methi leaves
1 tsp - garam masala or tandoori masala
1/2 tsp - red chili powder/lal mirch powder or deghi mirch
few coriander/cilantro/dhania leaves for garnishing
salt and sugar as required

Instructions

Heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant. Add ginger-garlic paste and saute till the raw aroma disappears.
Add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
Add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste. Add water and stir. simmer on a low flame
Add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
Add the paneer cubes and cook them for 2 to 3 minutes till they become soft.
Lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir
Garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.

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