Saucepan@saucepan · Shared this recipeFollowIndian · dinnerPaneer Butter Masala (Paneer Makhani)A creamy Indian curry made with paneer cubes simmered in a spiced tomato, cashew, butter, and cream sauce.total40 minprep10 mincook30 minservings4Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Paneer Butter Masala (Paneer Makhani) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tsp oil, 10 ml , divided, I used avocado oil, use any flavorless oil1 bay leaf0.5 inch cinnamon stick3 whole cloves6 large garlic cloves, 25 grams , roughly chopped1 & ½ inch ginger, 15 grams , roughly chopped1 large white onion, 180 grams , roughly chopped3 medium tomatoes, 460 grams , roughly chopped10 whole cashews, raw1 cup water, 8 oz2 tbsp unsalted butter0.5 tsp red chili powder0.5 tsp kashmiri red chili powder0.5 tsp garam masala, + 1/4 teaspoon , if needed0.25 tsp cardamom powder1 tsp sugar0.75 tsp salt, or to taste0.5 tbsp tomato paste, optional3 tbsp cream, 45-60 ml250 g paneer, cut into cubes2 tsp crushed kasuri methi, dried fenugreek leaveschopped cilantro, to garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat 1 teaspoon oil in a pan on medium heat. Once the oil is hot, add 1 bay leaf, ½-inch cinnamon stick, 3-4 cloves and sauté for a few seconds.2Step 2: Then add 6-7 garlic cloves (roughly chopped), 1 & ½ inch ginger (roughly chopped) and 1 large white onion (roughly chopped) and sauté for 2 to 3 minutes until the onion is translucent.3Step 3: Add 3-4 medium tomatoes (roughly chopped), and 10-15 raw cashews and mix. Then add 1 cup water. Cover the pan with a lid and cook on medium heat for 15 minutes.4Step 4: After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves from the pot. Then let the mixture cool down a bit and then transfer to a blender. It’s important to let it cool down a bit else it will all blow up from the mixer. Grind the masala to a smooth paste and set aside.5Step 5: To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.6Step 6: Once the butter melts, add ½ teaspoon red chili powder and ½ teaspoon Kashmiri red chili powder and fry for a few seconds. This will give the curry a nice orange-red color.7Step 7: Then add the ground paste back into the pan along with ½ teaspoon garam masala (start with ½ teaspoon and add the remaining ¼ teaspoon at the end only if you feel like the curry needs that extra bit of garam masala after taste testing), ¼ teaspoon cardamom powder, 1 teaspoon sugar, ¾ teaspoon salt and ½-1 tablespoon tomato paste (if using). Mix well and cook for 1-2 minutes.8Step 8: Then add 3-4 tablespoons heavy cream and mix.9Step 9: Add in 250 grams of paneer (cut into cubes) and cook for 2 to 3 minutes on medium heat. Finally add 2 teaspoons kasuri methi (crushed).10Step 10: Garnish paneer butter masala with cilantro if you like and serve hot with naan or rice!getsaucepan.com/r/3ae4c8ce-c2b8-48ed-9a03-7a72d3578045 · Original: https://www.cookwithmanali.com/paneer-butter-masala-recipe/
