Ingredients

  • Oil 2 tsp
  • 1 medium sized onion chopped
  • 2 medium sized tomato chopped
  • 10 whole cashew nuts
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp ginger-garlic paste
  • Salt to taste

Other ingredients:

  • 1 tbsp butter
  • 2 tbsp oil
  • 3 cloves
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 200 grams paneer  cut into cubes
  • 1 tsp garam masala
  • 1 tsp kashmiri chilli powder
  • 1 tsp kasoori methi crushed
  • ¼ cup fresh cream
  • 1 cup water
  • Salt as required

Making the paste:

  1. Heat 2 tsp of oil in a pan/kadai on medium heat.
  2. Add chopped onions and ginger-garlic paste.sprinkle some salt and cook till it becomes soft.
  3. Add cashew nuts and tomatoes.saute them for 3 to 4 minutes.
  4. Mix in turmeric powder,corriander powder and red chilli powder.cook for 2 minutes.
  5. Turn of the heat.let it cool down and blend smooth paste.

Paneer butter masala recipe:

  1. In same pan heat butter and oil on medium heat.
  2. Add whole spice and sauté for a minute.
  3. Now add onion-tomato paste.Do stir and cook till oil seperates from the gravy.
  4. Add kashmiri chilli powder,garam masala and salt.mix well and stir for a minute.
  5. Then add water for consistency of the gravy and simmer for 3-4 minutes.
  6. Add paneer cubes and mix with crushed kasoori methi into the gravy.
  7. Finally,add cream.mix and simmer for 2 minutes.
  8. Turn off the heat.
  9. Paneer butter masala is ready to serve with roti or naan.