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Ingredient
Paneer Butter Masala
Introduce
Ingredient
250 gm
Paneer
10-12
Cashews
4 cloves
garlic minced
1/2 inch
ginger
2 tbsp
Kasuri methi
1/2 cup
Milk
1/2 tsp
Sugar
3
Oil
1 tbsp
Butter
1 tsp
Kashmiri lal Mirch
1/5 tsp
garam masala
2 cup
Water
to taste
Salt
1 tbsp
Fresh Cream for garnishing
Cooking instructions
* Step 1
Warm the milk and soak the cashews for 20 minutes and make a fine paste using grinder.
* Step 2
Take a deep bottom pan.
Heat oil in a pan after few seconds put butter Mix ginger and garlic together and put it in the oil fry fir a few seconds
* Step 3
Add the tomato puree and mix well. Cover it for few minutes keep the flame low to avoid spluttering.
* Step 4
Add Kashmiri red chilli powder and stir again. Let it cook on low flame till the oil starts to leave the sides of the tomato paste.
* Step 5
Add cashew paste and stir well. Saute the cashew paste till the oil begins to leave the sides of the gravy.
* Step 6
Put water in the same grinder in which you made the cashew paste mix it well and add this water to the gravy.
* Step 7
Let it simmer on a low flame.
Now put some oil in another pan add the capsicum saute it for some time.
* Step 8
Let it cook uncovered. Cook it for few minutes it must remain crunchy.
* Step 9
Once done add it to the gravy.
Add salt and sugar and simmer till the curry begins to thicken.
Adjust water according to The consistency you need.
* Step 10
Now add the paneer cubes and cook them for 2-3 minutes till they become soft.
* Step 11
Lastly dry roast kasuri methi and add it to the gravy.
Add garam masala stir.
Garnish with some fresh cream and coriander leaves.
* Step 12
Restaurant style Paneer Butter Masala is ready
* Step 13
Serve with roti, naan or hot parantha and enjoy.
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