Paneer Butter Masala is also known as "Butter Paneer". It is one of the most popular vegetarian curries served in Indian restaurants.It is rich creamy Indian curry made with butter and cream.
Paneer - 200 gms
Onion - 2 (big)
Tomato - 2 (big)
Red chili powder - 1 & 1/2 tsp(kashmiri red chili powder)
Butter - 4 to 5 tbsp
Oil 5 tbsp
Salt as needed
Cashew nut - 10 nos
Cardamom - 2 nos
Cloves - 2 nos
Dhaniya powder - 2 tsp
Sugar - 1 tsp
Kasuri Methi - 1 tsp
Garam masala - 1tsp
Ginger Garlic paste - 1 tsp
Bay leaf - 2
Green Capsicum-1/2 cup
Kashmiri Chilli powder & Salt for taste based on your spice level.
1.Firstly,in a large Kadai(pan),heat butter+1 tbsp oil and saute green capsicum and
2.In a same pan,add butter,oil,saute onions and ginger garlic paste.Then add tomatoes and saute till they turn mushy.
3.Cool the contents completely on a plate and blend to smooth paste without adding water.
4.Now, heat the pan with butter again and saute bay leaf,cloves and cinnamon stick.
5.Add the green capsicum, turmeric+chilli powder+Dhaniya powder+garam masala.
6.Now add the tomato,onion paste and saute for 5 minutes.
7.Cover the pan and keep in sim(low flame)for minutes till the oil separates from gravy.
8.Grind the cashew in the mix and the cashew paste to the pan.
9.Saute the contents for another 5 minutes.
10.Now add cubed Paneer pieces and cool the gravy by mixing gently.
11.Continue to heat in simmer for another 8 minutes.
12.Now add whip cream and mix well.
13.Lastly, add Kasuri Methi and mix well.
Finally, Paneer Butter Masala is ready to serve with Roti/Naan/Chapathi or Jeera Rice.