Saucepan@saucepan · Shared this recipeFollowNorth Indian · dinnerPaneer Butter MasalaA North Indian curry of soft paneer cubes in a smooth, creamy tomato-based gravy made with butter, cashews, and mild spices.total40 minprep20 mincook20 minservings4Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Paneer Butter Masala 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 servings18 cashews, – whole0.333 cup hot water, – for soaking cashews2 cups/300 grams or 4 to 5 medium-sized tomato, – diced1 inch ginger, – peeled and roughly chopped3 garlic cloves, – small to medium-sized, peeled2 tbsp butter, or 1 tablespoon oil + 1 or 2 tablespoons butter1 tej patta, (Indian bay leaf, optional)0.5 tsp kashmiri chilli powder, or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika1.5 cup water, or add as required1 inch ginger, – peeled and julienned, reserve a few for garnish1 or 2 green chili, – slit, reserve a few for garnish200 g paneer, (Indian cottage cheese, cubed or diced)1 tsp dry fenugreek leaves, (kasuri methi, optional)0.5 tsp garam masala, or tandoori masala2 tbsp light cream, or half & half or 1 to 2 tablespoons heavy cream, optional0.25 tsp sugar, – optional, add as required depending on the sourness of the tomatoessalt, as required1 tbsp coriander leaves, – chopped, (cilantro, optional)1 inch ginger, – peeled and julienned1 tbsp light cream, or 1 tablespoon heavy cream, optional1 tsp butter, – optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak cashews in a hot water for 15 to 20 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.2Step 2: Then drain and add the soaked cashews in a blender or mixer-grinder.3Step 3: Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.4Step 4: In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.5Step 5: Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.6Step 6: Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.7Step 7: Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.8Step 8: Add the tomato puree and mix. Cook for 5 to 6 minutes stirring a few times on low to medium heat.9Step 9: Next add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.10Step 10: Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.11Step 11: The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low heat. So keep stirring non-stop.12Step 12: Add water and mix very well. Simmer on a low to medium-low heat.13Step 13: The curry will come to a boil.14Step 14: After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.15Step 15: Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.16Step 16: After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).17Step 17: You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.18Step 18: Mix very well and simmer for a minute.19Step 19: After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.20Step 20: After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the heat.21Step 21: Garnish the curry with coriander leaves and ginger julienne.22Step 22: You can even dot the gravy with some butter or drizzle some cream.23Step 23: Serve Paneer Butter Masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.24Step 24: Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side.25Step 25: Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently with a splash of water or milk if needed.getsaucepan.com/r/5c92b788-0a50-456c-8d5b-3ef1fc70df92 · Original: https://www.vegrecipesofindia.com/paneer-butter-masala/
