- Mar 19, 2020
- 1 min read

Paneer Butter Masala

Paneer-500 gm

Butter/oil-2 tbsp

Cumin -1/2 tsp

Onions-2

Ginger-garlic paste-2 tbsp

Green chillies-4

Corriander pwdr-2 1/2 tsp

Chilli pwdr-2 tsp

Tomato paste-2-3 tbsp

(or 3 tomatoes puréed )

Water-1/2 -1 cup

Kasuri methi-2 tsp

Garam masala-2 tsp

Corriander leaves- to garnish

Almonds/cashews-13

Cream-1/2 cup[100 gm]

Paste almonds/cashews with enough water & set aside.

Sugar-1 tsp

Salt to taste.

Splutter cumin in oil/butter.add onions & sauté .add ginger garlic paste & sauté then add green chillies & sauté . Now add chilli & corriander pwdrs & cook till raw smell vanishes.add water & tomato paste.

(If u r using fresh tomatoes puréed , cook for a few minutes.)

When this starts to boil,add the paneer & salt. Let this simmer for a few minutes.now add the almond/ cashew paste,cream,sugar ,garam masala & kasuri methi.if the gravy is thick u can add some boiling water & loosen it.add chopped corriander leaves & serve with naan/ rice .

If u like, u can fry paneer & then add to the gravy.my kids prefer without frying as they say it hardens the paneer.I used frozen paneer for this.