Name: Paneer Butter Masala recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 250 grams paneer; 6 garlics; 1 tsp chopped ginger; 5 to 6 red ripe tomatoes; 10 cashew nuts; 1 bay leaf; 1 tbsp Butter; 1 tsp kashmiri chilly powder; 1/2 tsp turmeric powder; 1 tsp garamasala powder; 1/2 tsp sugar; 1 tbsp dried kasuri methi leaves; 1 tbsp low fat fresh cream; Salt to taste

ABOUT Paneer Butter Masala RECIPE

Restaurant style gravies such as paneer butter masala, vegetable kurma, chenna masala etc are all-time favourite gravies for us. These gravies can be easily prepared in your home with simple cooking methods. This restaurant style Paneer butter masala requires some preparation work like grinding the tomatoes and cashews, but the cooking time is very less. You can easily prepare this masala within 30 minutes.

Ingredients Serving: 4

250 grams paneer
6 garlics
1 tsp chopped ginger
5 to 6 red ripe tomatoes
10 cashew nuts
1 bay leaf
1 tbsp Butter
1 tsp kashmiri chilly powder
1/2 tsp turmeric powder
1 tsp garamasala powder
1/2 tsp sugar
1 tbsp dried kasuri methi leaves
1 tbsp low fat fresh cream
Salt to taste

Instructions

Wash the tomatoes. Put an 'x' mark in each tomato and add it in a vessel. Add 1/2 cup of water and cook the tomatoes well on low flame.
Take a bowl and soak the cashew nuts in warm water or milk. After 1 hour grind it to a smooth paste.
When the tomatoes are cooked well, remove the skins and allow them to cool completely. Take a big mixer jar and grind the tomatoes nicely. (No need to add any water).
Grind the ginger, garlic to a smooth paste. (You can also add along with the tomatoes and then grind). Take a broad kadai or pan and melt the butter. Add the bay leaf and ginger garlic paste. Saute the paste on a low flame. Do not brown them
Next, add the beautiful tomato puree and stir it well with the ginger garlic paste. Let them cook for a few minutes on low flame. Now add the red chilly powder, salt and turmeric powder.
When they are mixed well with the tomato paste, add the cashew nut paste. Stir it continuously. Now add 1 to 1.5 cups of water. Allow to boil for few minutes and add the garamasala powder.
Cook for another few minutes and add the kasuri methi leaves.Next, add the sugar and mix them well. Now this is the time to check your seasonings. Add if anything required.
Add the paneer cubes to the gravy. Mix them gently and add the fresh cream. If the gravy appears thick, add some water. Boil for 2 minutes and switch off the flame. Transfer it to the serving bowl. Enjoy this restaurant style paneer butter masala.

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