Name: Paneer Butter Masala recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 200 gms paneer cubes; 1 onion, roughly chopped; 2-3 tomatoes, roughly chopped; 1" ginger; 2-3 garlic cloves; 2 green chilies; 8-10 cashew nuts, soaked for 30 minutes; 3-4 tbsp. butter; 1 tsp. cumin seeds; 1" cinnamon stick; 2 green cardamoms; 3-4 cloves; 1 tsp. coriander-cumin powder; 1 tsps. garam masala powder; 1 tbsp. red chili powder; salt to taste; 1 tsp. kasuri methi, crushed; 3 tbsp. cream; 1 tbsp. coriander leaves, chopped

ABOUT Paneer Butter Masala RECIPE

This is a most popular and favoured Indian curry where Paneer (cottage cheese) is cooked in a thick tomato based gravy. This yummy side dish goes extremely well with naan, tandoori roti, kulcha, poori, jeera rice, pulao or plain biryani.

Ingredients Serving: 4

200 gms paneer cubes
1 onion, roughly chopped
2-3 tomatoes, roughly chopped
1" ginger
2-3 garlic cloves
2 green chilies
8-10 cashew nuts, soaked for 30 minutes
3-4 tbsp. butter
1 tsp. cumin seeds
1" cinnamon stick
2 green cardamoms
3-4 cloves
1 tsp. coriander-cumin powder
1 tsps. garam masala powder
1 tbsp. red chili powder
salt to taste
1 tsp. kasuri methi, crushed
3 tbsp. cream
1 tbsp. coriander leaves, chopped

Instructions

Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.
Heat 1 tbsp. butter in a pan and saute the paneer cubes till light brown. Drain and keep aside.
Add remaining butter & temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add all the dry spices and stir fry for a few seconds more.
Add the ground paste and cook, covered for 4-5 minutes on a low flame.
Add the cream and give it a stir.
Then add 1/2 cup water and salt and bring it to a boil.
Now add the fried paneer and kasuri methi.
Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves.
Serve as a side dish with any form of rice or Indian bread.

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