Paneer butter masala is a rich and creamy dish of paneer (cottage cheese) in a tomato, butter, and cashew sauce (known as makhani gravy). The dish has a lovely tang coming from the tomatoes and is slightly sweet with a creamy and velvety feel to it.
This recipe is an easy, quick, and delicious method
INGREDIENTS
- Onion 1/2
- Tomato 2 nos
- Cinnamon stick 1 inch
- Kashmiri Dry chili 4 to 5 nos
- Cashews 8 to 10
- Almonds 4 to 5 nos ( optional )
- Garlic pods 3 nos
- Kashmiri chili powder 1 tsp
- Cumin Powder 1/2 tsp
- Sugar 1/2 tsp
- Paneer 250 grms
- Fresh cream 1 tbsp
- Salt as required
- Kasuri methi 1 tbsp
- Ginger thinly sliced 1tsp
- Butter 1 to 2 Tbsp
METHOD :
- Take a pan a pour 3 cups water
- To that add dry red chilies, onions, tomatoes, garlic pods, cashews & almonds and cook till onions and tomatoes turn soft
- Once its cooked drain and allow it to cool
- Once it's cooled remove the cinnamon stick and grind it into a smooth paste
- Take another pan heat butter
- Now add in ginger and saute for 2 mins
- To that add the grounded paste and cook for 2 min on high flame
- Now add in red chili powder, cumin powder & salt and mix well
- Add in 1/2 cup water and cook on flame for 5 to 8 mins
- Now add in 1/2 tsp sugar and mix well
- To that add in paneer cubes and cook for another 3 to 4 mins on,low flame
- Once the gravy is cooked and reached the desired consistency
- finally, add in Kasuri methi and fresh cream and cook on low flame for a min and turn of the stove ( adjust the cream acc )
Serve it hot with roti, parathas, or jeera rice