Paneer Butter Masala Hotel Style Curry with Pro Tips

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp oil and 1 tsp butter in a wok and sauté 1 tsp cumin, 1 inch cinnamon, 4 cloves, 1 black cardamom pod and 1 bay leaf until aromatic.
2. Add 2 sliced onions, 5 garlic cloves and 1 inch ginger, and sauté until the onions soften.
3. Add 3 sliced tomatoes and 3 tbsp cashews and sauté for a minute.
4. Add 1 cup water, cover and boil for 5 to 10 minutes until the tomatoes are well cooked.
5. Remove the bay leaf and let the mixture cool completely.
6. Grind 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 ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala, and sauté until aromatic.
9. Add the tomato-onion paste and cook well, boiling for 5 minutes until well cooked.
10. Stir in 1 tsp salt, 1 tsp sugar and 2 tbsp cream.
11. Add 20 paneer cubes and simmer for 5 minutes until the flavours are absorbed.
12. Stir in 2 tbsp crushed kasuri methi and 2 tbsp finely chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerCreamCashewPaneer