Paneer Butter Masala

Ingredients

Paneer - 200 gms:
Onion - 4 nos:
Tomato - 2 nos:
Cashew Nuts - 10-15 nos:
Fresh Cream - 100 ml
Butter - 100 gms:
Red Chili Powder - 2 tbsp
Garam Masala - 1 tsp
Ginger-Garlic Paste - 1 tsp
Salt - as required

Preparation Method

Soak cashew nuts in half cup lukewarm water and keep aside for 10-15 mins:
Grind separately onion, tomato and soaked cashew nuts to a fine paste and keep aside.
Cut paneer into 1inch cubes and keep aside.
In a thick bottom wok melt butter and fry the paneer till all the sides of the paneer cubes turns to slightly golden brown. Remove paneer from butter and keep aside.
To the butter add onion paste, ginger-garlic paste and saute till the raw smell of onion disappear.
Add tomato paste and salt saute till the butter start appearing on the sides of the wok.
Add chili powder, garam masala and saute in low flame for 2 more mins:
Add cashew paste and fresh cream, mix well and cook in low flame till boil start appearing in the gravy.
Adjust salt and thickness of the gravy (you can add 1/4 cup water and boil if you want more loose gravy).
Add fried paneer cubes and cook for 3-5 mins:
The hot, creamy Paneer Butter Masala is ready to serve with roti, chappathi, naan or fried rice.

Comments

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