Paneer Butter Masala / Butter Paneer

Ingredients (Serves 5 – 6)

1. Paneer – 400 – 500 gm, cut into cubes

2. Oil – 1.5 tbsp

3. Onion – 1/2 small, cubed

Ginger – 1/2 inch, finely chopped

Garlic – 2 medium-large cloves, chopped

Green chilly – 1, finely chopped

4. Tomato, ripe – 4 medium, cubed

Cashews, whole – 8 – 10

Kashmiri chilly powder (good quality) – 1.5 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Sugar – 1/2 – 3/4 tsp or to taste

5. Hot water – 1 cup

6. Salt – To taste

7. Oil – 2 tsp + butter – 1 tbsp

8. Tomato ketchup – 1 tsp

Kasoori methi  – 1/2 – 3/4 tsp

Garam masala powder – 1 – 2 pinches

Fresh cream / heavy cream – 1/3 cup

9. Butter – 2 tsp

Method

1. Heat oil in a kadai / heavy bottomed pan. Add onion, ginger, garlic, green chilly and cook until transparent. Add cubed tomatoes, cashews, kashmiri chilli powder, coriander powder and cumin powder. Cook for 6 – 8 minutes till tomato turns mushy. Add 1 cup hot water. Bring to a boil. Cover and cook over low heat for 15 – 20 minutes, stirring in between. Switch off. Set aside to cool down. Grind to a very smooth paste in the large jar of a blender. You can strain it to get a very smooth sauce.

2. Heat little oil + butter in a pan over medium heat. Add the ground paste, a pinch of garam masala powder and cook for 5 – 7 minutes over very low heat. Add tomato ketchup, fresh cream, and kasoori methi. Mix well. Add the paneer cubes. Cook for 2 – 3 minutes over low heat. Taste-check and add salt if required. Switch off. Add 1 – 2 tsp butter. Serve with naan/ pulao / chapathi.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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