Paneer Butter Masala Recipe

Serves: 4 Save

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