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Paneer Butter Masala

🇮🇳 India · Punjab

Servings: 5 Prep: 10 minutes Cook: 40 minutes Total: 50 minutes

Ingredients

  • 2 tbsp oil
  • 1 tsp butter
  • 1 tsp cumin
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 black cardamom pod
  • 1 bay leaf
  • 2 onions, sliced
  • 5 cloves garlic
  • 1 inch ginger
  • 3 tomatoes, sliced
  • 3 tbsp cashews
  • 1 cup water
  • 2 tsp oil
  • 1 tbsp butter
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp cream
  • 20 cubes paneer
  • 2 tbsp kasuri methi, crushed
  • 2 tbsp coriander leaves, chopped

Steps

  1. Heat 2 tbsp oil and 1 tsp butter in a wok. Add cumin, cinnamon, cloves, black cardamom, and bay leaf; sauté until aromatic.
  2. Add sliced onions, garlic, and ginger. Sauté until onions soften.
  3. Add sliced tomatoes and cashews; sauté for a minute.
  4. Add water, cover, and boil for 5-10 minutes until tomatoes are cooked well.
  5. Discard the bay leaf and let the mixture cool completely.
  6. Grind the cooled mixture to a smooth paste, then strain for a silky texture. Set aside.
  7. In a wok, heat 2 tsp oil and 1 tbsp butter.
  8. Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala. Sauté until aromatic.
  9. Add the prepared tomato-onion paste and cook well, boiling for about 5 minutes until thickened.
  10. Add salt, sugar, and cream; mix well.
  11. Add paneer cubes and simmer for 5 minutes until flavors are absorbed.
  12. Add kasuri methi and chopped coriander; mix well.
  13. Serve hot with roti.

Source: hebbarskitchen.com