Recipe
Cuisine: Indian
Category: Curry
Preparation Time: 15 minutes
Cook Time: 30 hour
Serving Size: 2-3 persons
Author: Bhumika Joshi
Ingredients:
- 200 grams paneer cubed
- 1 small onion - roughly chopped
- 5 medium tomato - medium roughly chopped
- 1 inch Ginger
- 8 medium size garlic
- 3 tbsp butter (divided)
- 12-14 number cashews
- 1 slit green chili (optional)
- 1 tsp kasuri methi
- 1 inch cinnamon
- 1 black cardamom
- 3 green cardamom
- 1 bay leaf
- 3 cloves
- 1 cup water
- 2 tbsp Cream
- 1 tsp kashmiri red chili
- 1 tsp sugar (optional)
Method:
- Take a thick bottomed pan and add 1 cup water to it. Add the onions, tomatoes, garlic, ginger, green chili, green cardamom, black cardamom, bay leaf, cinnamon stick, cloves, cashews, 1 tbsp butter, 1 tsp kashmiri red chili powder and bring to boil.
- Lower the flame and cover the pan for 15 minutes.
- Now let the boiled mixture cool down. Remove the black cardamom, bay leaf and the cinnamon stick and grind the remaining mixture to a puree.
- Strain the blended mixture. (optional)
- Now heat another pan and add 2 tbsp butter to it. Once the butter melts add the paneer cubes and saute for a minute.
- Lower the flame and add 1 tsp kashmiri red chili powder.
- Mix and add the pureed curry paste.
- Add salt and cook for 10 minutes on low flame.
- Add crushed kasuri methi and sugar(optional).
- Turn off the flame and add the cream.
- Stir and your restaurant style paneer butter masala is ready to be served with roti/paratha or naan.
Handy Tips:
- Adding sugar is optional. If your tomatoes are sour then sugar is recommended. If not then you can skip it.
- The amount of red chili and green chili can be adjusted according to the spice content required.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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