paneer butter masala
Cooking Time
45min
Prep Time
10 min
Serves
4
Categories
Dinner
Lunch
Curry
Cooking tools used
Blender
Cuisines
Indian - North Indian
Ingredients
Main Section
paneer
220
gms
oil
1
tbsp
onions
2
unit/count
dry red chillies
10
unit/count
tomatoes
3
unit/count
salt
1
tsp
cashews
1/2
cup
ghee
3
tsp
kashmiri chili powder
2
tsp
garam masala
1
tsp
kasuri methi
1
tsp
coriander leaves
2
tbsp
khoya
50
gms
sugar
1
tsp
Step 1
Heat some oil in a kadai, add onions, red chilies, tomatoes, and cashews and saute till they are completely cooked. Add salt and cook till tomatoes are mushy. Turn off the flame. Cool the ingredients and grind them to a smooth paste.
Step 2
Heat a kadai with ghee, add red chili powder. Pour in the ground paste and add a little water which was added to the mixer jar to remove the paste stuck to it. Now add garam masala, kasuri methi and chopped coriander leaves.
Close the kadai and let it simmer for about 10 minutes on low flame.
Step 3
To a mixer jar, add khoya and milk. Grind them into a fine paste to give the curry a creamier texture.
Add fresh cream/Malai (2 tbsp), ground khoa mixture and sugar to the gravy and give it a quick mix. Add water, season the gravy with salt and mix it well. Now add paneer cubes to the gravy, close the kadai and cook for 10 minutes on low-flame.
Turn off the stove and serve it hot with a dollop of butter.
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