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Paneer butter masala

  • 250 gm paneer
  • 3 tbsp Butter
  • 1 tbsp Ginger garlic paste
  • 1 tsp chilly powder
  • 1 tsp Turmeric powder
  • 1 tsp corainder powder
  • 1 tsp Garam masala
  • 2 tbsp raw Cashew nut paste
  • Salt to taste
  • 2 tsp Kasuri methi (fenugreek leaves)
  • 1/2 cup Tomato puree
  • 2 Onions pureed
  • 2 tbsp roasted Cashew nuts
  • 1 cup Fresh cream
  • Oil as for frying

  1. Cut paneer block into small cubes and fry till light golden brown.
  2. Heat 2 tbsp of butter in a pan and add onion puree into it and fry till golden brown.
  3. Then add ginger garlic paste and saute for some time.
  4. Now add tomato puree, turmeric powder, corainder powder, chilly powder, garam masala and salt into it and mix thoroughly.
  5. Fry the above mixture in medium flame for 3 minutes.
  6. Then after add the raw cashew nut paste into it and cook for 5 min.
  7. Now add the fried paneer cubes into the mixture and a little water and allow the gravy to cook for 10 minutes.
  8. Then put fenugreek leaves into it.
  9. Then add fresh cream and then remove the pan from the flame.
  10. Now add the remaining butter over the curry and serve hot.

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