Paneer butter masala recipe
Restaurant-style paneer butter masala
Servings: 4
Ingredients
- 1 cup Paneer cubes
- ½ Capsicum | bell pepper
- 2 Onion
- 2 Tomato
- 1 tsp Red chili powder
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala or Kitchen king masala
- 4 cloves Garlic
- 7 Cashew nuts
- 1 tbsp Oil
- ¼ cup Fresh cream
- 2 pinches Kasoori methi
- 2 tsp Butter
Instructions
- Add oil to the pan and add the paneer cubes. Saute till it becomes slightly golden brown.
- Cut the capsicum into big cubes and saute this along with the paneer, in the last, for 2 minutes.
- Keep this aside
- Cut the onion and tomato into big cubes. Peel the skin of the garlic.
- Add the cashew nuts to the pan and the onion and garlic. Cook till brown.
- Add the tomatoes to this in the last and cook for 2 minutes and switch it off.
- Add the red chili powder, cumin powder, coriander powder, garam masala and a little salt.
- .
- Allow this to completely cool.
- Grind this into a fine paste.
- Add this ground paste to the pan and add 1 cup of water. Cook for 2 minutes.
- Add the butter to this.
- Add sauted paneer cubes and capsicum to this.
- Add 1/4 cup of cream to this. Mix well and if needed add a little more water to bring it to the right consistency.
- Boil for 2 minutes.
- Crush the kasoori methi and add to this. Mix well. Switch off the stove.
Notes
1. You can replace 1/2 cup of tomato puree instead of adding tomatoes.
2. Instead of fresh cream, you can add full-cream milk. If adding milk, add it in the last and boil for a minute, and switch it off.
3. Otherwise, it will curdle.
4. Paneer butter masala can be served with naan, jeera rice or roti.
