Cooking Instructions
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Step 1
Take
Water (to taste)
in a pan, add
Onions (2)
,
Tomatoes (3)
,
Fresh Ginger (1 Tbsp)
,
Garlic (4 cloves)
,
Butter (1/2 Tbsp)
,
Red Chili Powder (1 tsp)
,
Bay Leaf (1)
,
Cinnamon Sticks (1/2 in)
, and
Green Chili Pepper (1)
.
Step 2
Add
Cashew Nuts (5)
,
Almonds (4)
, and boil for 10 to 12 minutes, when onion changes color and tomatoes become soft, mash with a spatula, and turn off the flame.
Step 3
Then strain the concoction: discard bay leaf and cinnamon and blend it into a puree with the stock same water which we boil.
Step 4
Now take
Butter (1/2 Tbsp)
with
Cooking Oil (1/2 tsp)
in a pan, put on slow flame.
Step 5
Add
Red Chili Powder (1 tsp)
,
Salt (to taste)
,
Green Cardamom Pods (2)
,
Ground Coriander (1/2 tsp)
,
Fresh Ginger (1/2 Tbsp)
,
Green Chili Pepper (1)
and 2 tablespoon of puree. Add cubes of
Paneer (to taste)
and toss to combine.
Step 6
Now add the rest of the puree to the pan and add
Garam Masala (1/2 tsp)
and
Ground Turmeric (1/2 tsp)
to the mixture. Cook for a couple of minutes.
Step 7
Add some
Caster Sugar (1 tsp)
to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey.
Step 8
Now add
Fresh Cream (1 Tbsp)
to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead. Sprinkle some
Dried Fenugreek Leaves (1 Tbsp)
and cook everything for 3 to 4 minutes.
Step 9
Paneer Butter Masala is ready. You can garnish it with
Fresh Cilantro (1 Tbsp)
or a drizzle of cream.
Step 10
Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.
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