Paneer Butter Masala

Hi chefs....

Today I am going to teach you how to prepare another recipe....

But this time it's for the vegetarians....

Yes today I am teach you to prepare Paneer Butter Masala....

So first let us list out the ingredients required for this recipe...

INGREDIENTS REQUIRED:

1 tbsp Oil
1 cup onions cubed, 3 medium (optional)
1.5 cups tomatoes finely chopped (3 large)
salt as needed
10 cashew nuts
1 ½ tbsp Butter
¾ tsp sugar (optional)
1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
250 grams paneer (2 heaped cups)
½ tsp kasuri methi or dried fenugreek leaves)
3 tbsp cream (for restaurant style)
2 tbsp coriander leaves for garnish

Spices for Paneer Butter Masala:

1 bay leaf
1 small cinnamon stick
3 green cardamom
2 to 3 cloves
½ to ¾ tsp garam masala powder
1 tsp coriander powder
½ to ¾ tsp red chilli powder kashmiri

METHODS OF PREPARING:

Heat a pan with oil. Fry onions until they turn transparent.
Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
Add garam masala, coriander powder, cashews, red chili powder and sugar if using.
Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Turn off the stove.
When the mixture cools, blend it with 1 cup water in a blender to very smooth.

MAKING OF PANEER BUTTER MASALA:

Heat butter in the same pan.
Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water.
Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer.
Add paneer and kasuri methi . Stir well and cook for 3 minutes. You can add cream if desired.
Transfer paneer butter masala to a serving bowl and then garnish with cream & coriander leaves.

Now you can enjoy the recipe at home....

Hmm... Delicious

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