Paneer Butter Masala

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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!