Paneer Butter Masala

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Heat the oil in a pan, add the cardamom, onion, ginger and garlic, and sauté for 4 to 5 minutes until the onions turn transparent.
2. Add the tomatoes, salt and cashews. Cook covered until the tomatoes are mushy and break down, about 7 minutes on medium heat. Add a splash of water if the pan goes dry.
3. Stir in the red chilli powder, coriander powder and garam masala, and sauté on medium heat for 3 to 4 minutes until aromatic. Turn off the heat and let it cool.
4. Blend the masala with 1 cup cold water until silky smooth.
5. On low heat, melt the butter in the same pan and add the bay leaf, cinnamon and cloves if using. When they sizzle, stir in the optional chilli powder. Strain the blended masala into the pan.
6. Stir in ½ cup more water and cook covered on medium heat for 10 to 12 minutes, stirring every 3 to 4 minutes, until slightly thick but still flowing. It is ready when you see traces of fat on the surface.
7. Remove the whole spices. Taste and adjust the salt and garam masala. Stir in the jaggery, crushed kasuri methi and paneer, cook covered on low heat for 2 to 3 minutes, then turn off the heat. Stir in the cream, keeping 1 tablespoon for garnish.
8. Garnish with the reserved cream and chopped coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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