- First of all, cut the paneer into cubes and marinate it with 3 tbsp dahi (curd), 1 tsp of all the masalas (red chilli powder, turmeric powder, coriander powder, garam masala), ½ packet maggi masala-e-magic and salt. Leave it as it is for 15 mins.
- Next, take a pan, add 5 tbsp of oil in it. Add 1½ tbsp ginger-garlic-green chilli paste, 1 cup onion and saute it until onions turn a little pinkish.
- Then, add in the tomatoes and cook it until they are mushy. Add this onion-tomato mixture into the grinder and grind it along with a few cashews into a paste. This is the onion-tomato gravy.
- After that, take the same pan, and add 3 tbsp oil, 2 tbsp of butter. In this, add 1 bay leaf, 1 tsp cumin, 1 tsp crushed black pepper, few cloves and few cardamom pods.
- Now, add in your prepared onion-tomato gravy into this and add 1 tsp of all the masalas (red chilli powder, turmeric powder, coriander powder, garam masala), remaining half packet of maggi masala-e-magic and salt.
- Then add the marinated paneer into this and mix it well. Don't mix it vigorously, otherwise the paneer will break.
- Then, add water as required into this and cover and cook it for 5 mins.
- Finally, switch off the flame and garnish it with chopped coriander and cream. Serve it with some rice or roti along with a salad if you want.
Paneer Butter Masala
By Muskan Motwani
Apr, 15th
610
Servings
6 persons
Cook Time
45 minutes
Ingredients
19
- 21
Ingredients
- Paneer
- Dahi (curd)
- Red chili powder
- Turmeric powder
- Coriander powder
- Garam masala
- Maggi masala-e-magic
- Salt
- Oil
- Butter
- Ginger-garlic-green chilli paste
- Chopped onions
- Chopped tomatoes
- Cumin
- Bay leaf
- Crushed black pepper
- Cloves
- Cardamom
- Cashews
- Chopped coriander
- Cream
