Paneer Butter Masala
Paneer dish is one of most popular dish like rajma-chawal or kadi-chawal in India or mostly in northern India.
Ingredients
- 250 grams Paneer
- 4 medium tomatoes
- 20 pieces cashews
- 1 bay leaf / tejpatta
- 1 inch ginger
- 3-4 garlic cloves
- 1-2 green chilli
- 3 tablespoon cream
- ¼ teaspoon sugar optional
- ½ teaspoon chili powder kashmiri red
- 2 tablespoon butter
- 1 teaspoon Fenugreek leaves dried kasuri methi
- 1 tsp salt to taste
- 1 tbsp. Green coriander chopped to garnish
- 1 tbsp. ginger julienne - to garnish
Instructions
- Soak cashews in hot water for 20 -30 minutes. Drain cashews and blend in blender adding some water making smooth paste
- Make tomato puree in the blender
- Heat a pan on low flame. Add butter, bay leaf and saute till oil becomes fragrant.
- Add ginger-garlic paste and saute till raw aroma goes away.
- Add tomato puree and saute. cook for some 5-6 minutes and add kashmiri red chili powder.
- Saute till oil leaves edges.
- Add cashew paste and stir well. Saute till the oil leaves the edges again. Keep stirring.
- Add water and mix well. Simmer on a low flame. and bring to boil
- Cook for 3-4 minutes, add half of ginger jullienne. Add green chilli
- Now add salt and sugar. sugar optional.
- Mix well and simmer for a minute or so till the gravy thicken to desired consstency.
- Add paneer cubes. Stir and add cream and kasuri methi
- Add garam masala. Mix gently and switch off the gas.
- Garnish with coriander leaves and ginger julienne.
Nutrition
Calories: 329kcalCarbohydrates: 10gProtein: 11gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 69mgSodium: 694mgPotassium: 358mgFiber: 2gSugar: 5gVitamin A: 1441IUVitamin C: 19mgCalcium: 329mgIron: 1mg
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