Name: Paneer butter masala recipe by Anjali sahu at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
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; 1 tbsp unsalted butter; 1 bay leaf; 3 cloves; 1 inch cinnamon stick / dalchini; 1/2 tsp turmeric / haldi; 1 tsp kashmiri chilli powder; 1/2 tsp coriander powder; to taste salt; 1/4 cup cream full cream; 9 pieces paneer / cottage cheese; 1/4 tsp garam masala; 1 tsp kasuri methi

ABOUT Paneer butter masala RECIPE

So here’s the thing with paneer butter masala. If you are a paneer lover, it is the king of all paneer recipes.

Ingredients Serving: 4

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
1 tbsp unsalted butter
1 bay leaf
3 cloves
1 inch cinnamon stick / dalchini
1/2 tsp turmeric / haldi
1 tsp kashmiri chilli powder
1/2 tsp coriander powder
to taste salt
1/4 cup cream full cream
9 pieces paneer / cottage cheese
1/4 tsp garam masala
1 tsp kasuri methi

Instructions

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 chilli 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 is ready to serve with roti or naan.

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