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Paneer Butter Masala
Paneer Butter Masala

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We hope you got benefit from reading it, now let’s go back to paneer butter masala recipe. To make paneer butter masala you only need 24 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Paneer Butter Masala:
  1. Provide 200 grams Paneer (Homemade Cottage Cheese), cubed
  2. Prepare 5 Tomato
  3. Take 2 Onions, finely chopped
  4. Prepare 1-1/2 tablespoon Butter
  5. Take 1 tablespoon Cooking oil
  6. Use 1 Black cardamom (Badi Elaichi)
  7. Take 2 Cardamom (Elaichi) Pods/Seeds
  8. Use 4 Cloves Laung
  9. Get 1 inch Cinnamon Stick (Dalchini)
  10. Use 2 Bay leaves (tej patta)
  11. Use 1 teaspoon Cumin seeds (Jeera)
  12. Get 1 tablespoon Ginger Garlic Paste
  13. You need 1 teaspoon Cumin powder (Jeera)
  14. Prepare 1 tablespoon Coriander Powder (Dhania)
  15. Provide 1 teaspoon Coriander (Dhania) Seeds, crushed
  16. Use 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  17. You need 1 teaspoon Garam masala powder
  18. Take 2 teaspoons Red chilli powder
  19. Use to taste Salt,
  20. Take 1 teaspoon Sugar
  21. Prepare 2 tablespoons Cashew nuts
  22. Get 2 tablespoons Milk
  23. Provide 1 Papad, roasted, crushed
  24. Take 2 tablespoons Coriander (Dhania) Leaves, chopped
Instructions to make Paneer Butter Masala:
  1. To begin making Dhaba Style Paneer Butter Masala Recipe, cut the paneer into cubes, add them to warm water and set aside.
  2. Blend cashews and milk together in a mixer grinder into a smooth creamy gravy.
  3. Puree the tomatoes, mince ginger garlic and onions separately either with a pestle and mortar, or in a mixer jar and keep them ready.
  4. In a kadai, add butter and oil. Once butter is melted and hot, add whole garam masala and cumin seeds.
  5. Saute for a few seconds. Add minced ginger, garlic and onions. Saute and cook until onions turn slightly golden.
  6. Add the tomato puree, cover and cook for 8 to 10 minutes, stirring in intervals until most of the moisture evaporates and it starts come together in lump from the sides of the pan.
  7. Add the remaining dry spices, crushed coriander seeds along with salt and chilli powder. Mix and saute for a minute or so.
  8. Crush the papad, kasoori methi and add them to the gravy. Stir well to combine evenly.
  9. Add a cup or more of water according to preference and bring it to a gentle simmer.
  10. Add the cubed paneer, cashew milk cream, sugar and chopped coriander.
  11. Stir the paneer butter masala well and continue cooking for about five minutes or more until required consistency is attained.
  12. Sprinkle with a dash of kasoori methi, crushed papad and serve hot with any flat bread or rice of choice. Rustic and Earthy Paneer butter masala is ready to devour!

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