- Wrap the whole spices in a muslin. In a large pan, heat a tablespoon of butter and a tablespoon of oil. Add kashmiri red chillies, ginger garlic paste and saute for a minute. Add onions and cook for another 2-3 minutes. Next add cashews and poppy seeds. Once the onions turn translucent, add tomatoes and a teaspoon of salt. Cook the tomatoes for 2-3 minutes and then add the spice cloth along with ½ cup water. Cover and cook this for 15 minutes till the tomatoes soften. Set the mixture aside to cool. Once cool, remove the cloth and blend this mixture to a smooth paste. Add another cup of water while blending. In the same pan heat the remaining butter and add the blended tomato onion paste prepared.Add garam masala powder, chili powder, turmeric, ketchup, ½ teaspoon salt along with ½ cup water. Bring this to a boil. Once the curry comes to a boil, simmer and cook for 20 minutes, till you can see drops of oil floating to the top and along the sides In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and a tablespoon of curry in the gravy. Add paneer cubes. Mix and simmer for 2 more minutes. Top with more cream or butter and serve hot.
Paneer butter masala
#myrecipe
By Shaalini Shaalu
Mar, 10th
573
Servings
4 persons
Cook Time
30 minutes
Ingredients
19
- 21
Ingredients
- Oil
- Paneer
- Butter
- Red chilli
- Ginger garlic paste
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Cashew
- Pepper
- Onion
- Tomato
- Salt
- Red chilli powder
- Garam masala
- Turmeric
- Red chilli powder
- Kasuri methi
- Cream
- Poppy seeds
