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Paneer Butter Masala Recipe
Ingredients (26)
- For cashew paste:
- 18 to 20 whole cashews
- ⅓ cup hot water for soaking cashews
- For tomato puree:
- 2 cups diced tomatoes or 300 grams tomatoes or 4 to 5 medium size - pureed
- For ginger-garlic paste:
- 1 inch ginger
- 3 to 4 medium -sized garlic cloves
- Other ingredients:
- 2 tablespoons Butter or 1 tablespoon oil + 1 or 2 tablespoons butter
- 1 tej patta (Indian bay leaf) - optional
- 1/2 to 1 teaspoon kashmiri red chili powder or deghi mirch or 1/4 to 1/2 teaspoon cayenne pepper or paprika
- 1.5 cups water or add as required
- 1 inch ginger - julienned, reserve a few for garnish
- 1 or 2 green chili - slit, reserve a few for garnish
- 200 to 250 grams Paneer (Indian cottage cheese) - cubed or diced
- 1 teaspoon kasuri methi (dry fenugreek leaves) - optional
- 1/2 to 1 teaspoon garam masala or tandoori masala
- 2 to 3 tablespoons low-fat cream or half & half or 1 to 2 tablespoons heavy cream - optional
- 1/4 to 1 teaspoon sugar - optional, add as required depending on the sourness of the tomatoes
- salt as required
- For garnish:
- 1 to 2 tablespoons chopped coriander leaves (cilantro ) - optional
- a few ginger julienne
- 1 tablespoon low fat cream or 1 tablespoon heavy cream - optional
- 1 to 2 teaspoons Butter - optional
Directions
Learn how to make this recipe at Dassana's Veg Recipes