Saucepan@saucepan · Shared this recipeFollowNorth Indian · dinnerPaneer Butter MasalaA creamy, mildly spiced North Indian paneer curry in a smooth tomato-cashew gravy with butter and cream.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. While they soak, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, and slicing paneer.2Step 2: Drain the soaked cashews and add them to 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.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 and set aside. Do not add any water while blending.6Step 6: Melt butter in a pan on low heat. Add tej patta and fry for 2 to 3 seconds or until fragrant.7Step 7: Add ginger-garlic paste and sauté for about 10 to 12 seconds until 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: Add kashmiri red chili powder and stir. Continue to sauté until oil starts to leave the sides of the tomato paste. The paste will thicken considerably and start coming together as one lump.10Step 10: Add the cashew paste and stir well. Sauté for a few minutes until oil begins to leave the sides of the masala paste.11Step 11: The cashew paste cooks quickly, about 3 to 4 minutes on low heat. Stir non-stop.12Step 12: Add water and mix well. Simmer on low to medium-low heat.13Step 13: The curry will come to a boil.14Step 14: After boiling for 2 to 3 minutes, add ginger julienne (reserving a few for garnish). The curry will begin to thicken.15Step 15: Add salt and sugar (optional) and simmer until the curry thickens.16Step 16: After 3 to 4 minutes, add slit green chillies and adjust salt. Optionally add ½ to 1 teaspoon sugar.17Step 17: You can vary the sugar from ¼ teaspoon to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional; if adding cream, use less sugar.18Step 18: Mix well and simmer for a minute.19Step 19: Once the gravy thickens to your desired consistency, add the paneer cubes and stir gently. Keep the gravy to a medium consistency.20Step 20: Add crushed kasuri methi, garam masala, and cream. Gently mix and switch off the heat.21Step 21: Garnish with coriander leaves and ginger julienne.22Step 22: Optionally dot with butter or drizzle cream.23Step 23: Serve hot with plain naan, garlic naan, roti, paratha, steamed basmati or jeera rice, or peas pulao.24Step 24: Side accompaniments can be onion-cucumber salad or pickle. Also serve 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/a5b8c498-29bf-418d-b630-0317a8879c0a · Original: https://www.vegrecipesofindia.com/paneer-butter-masala/?nonamp=1
