Name: Paneer Butter Masala recipe by Aayushi Manish at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: Paneer – 250 g; Onion- 1(large size) chopped; Tomato puree-150 grams; Ginger garlic paste – 1 tbsp; Red chilli powder – 1 tsp; Coriander powder – 2 tsp; Garam masala – 1/2 tsp; Cashewnuts 10-12 soaked & grind; Kashmiri red chilli 1 tsp; Kasoori methi (dried fenugreek leaves) – 1 tsp; Oil – 1 tsp Butter – 1 tbsp; One small bay leaf; Black cumin seeds – 1/2 tsp; Cardamom – 1; Cinnamon stick – 1″; Fresh cream – 1 cup

Ingredients Serving: 2

Paneer – 250 g
Onion- 1(large size) chopped
Tomato puree-150 grams
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1/2 tsp
Cashewnuts 10-12 soaked & grind
Kashmiri red chilli 1 tsp
Kasoori methi (dried fenugreek leaves) – 1 tsp
Oil – 1 tsp Butter – 1 tbsp
One small bay leaf
Black cumin seeds – 1/2 tsp
Cardamom – 1
Cinnamon stick – 1″
Fresh cream – 1 cup

Instructions

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick and cardamom.
Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & kashmiri red chilli powder
Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.

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