Name: Paneer Butter Masala recipe by Neha Seth at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Paneer cubes - 300 gms; 1 Onion; 1 tomato; 2-3 cloves of garlic; 1 small bud of ginger; 1 sabot lal chilli; 1 tsp cumin seeds; 1/2 tsp degi mirch; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/4 tsp garam masala; Pinch of Kasuri methi; Salt to taste; 1 tbsp oil; 1 tbsp cream; 1 tbsp Butter

Ingredients Serving: 4

Paneer cubes - 300 gms
1 Onion
1 tomato
2-3 cloves of garlic
1 small bud of ginger
1 sabot lal chilli
1 tsp cumin seeds
1/2 tsp degi mirch
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
Pinch of Kasuri methi
Salt to taste
1 tbsp oil
1 tbsp cream
1 tbsp Butter

Instructions

Soak 5-6 cashews for about 3-4 hours.
Take a wok. Add oil. Add cumin seeds.
As it started crackling add ginger garlic and sliced onions. Saute it for a minute.
Then add sabut lal mirch and chopped tomatoes.
Saute it. Cook for a minute.
Keep it aside to cool down.
Make a paste of cashews.
As onion mixture cools down, grind to make a fine paste.
Take the same wok. Add butter.
Add onion mixture paste.
Cook for a minute.
Add cashew paste.
Cook for another minute.
Add all dry masalas.
Add 1/2 cup water, mix it and cook for sometime.
Add cream and mix it.
Add cubes of paneer.
Mix it and add water if required.
Garnish it with cream and cube of butter.
Serve hot Paneer butter masala with Tandori Naan.

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