Saucepan@saucepan · Shared this recipeFollowNorth Indian · dinnerPaneer Butter MasalaA creamy, buttery North Indian curry of paneer cubes simmered in an onion-tomato gravy finished with cream and kasoori methi.total35 minprep15 mincook20 minservings3Original recipe on spiceupthecurry.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 ingredients Print photoAndroid is coming soon.Ingredients3 servingsBack to 3 servings2 tsp Oil1 medium or 1 cup Red onion, roughly chopped0.5 inch Ginger, chopped2 clove Garlic, chopped10 Cashew nuts3 medium or 1 ½ cups Tomatoes, Chopped0.25 tsp Turmeric powder1 tsp Coriander powder1 tsp Red chili powder3 tbsp Butter2 Cloves1 inch Cinnamon stick2 Green cardamoms1 tsp Kashmiri red chili powder0.5 - ¾ cup Water200 g or 7 oz Paneer, cut into bite-sized cubes0.5 tsp Garam masala1.5 tsp Kasoori methi, Dried fenugreek leaves, Crushed between your palm before adding0.25 tsp Cardamom powder3 tbsp Heavy whipping cream or fresh cream or malaiCilantro or coriander leaves, for garnishingStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the oil in a pan on medium heat. Once hot add onion, ginger, garlic and cashew nuts. Cook until onions are soft and translucent or light pink.2Step 2: Add chopped tomatoes and mix. Cook until tomatoes are soft and mushy.3Step 3: Now add turmeric powder, red chili powder and coriander powder. Stir well and cook for a minute.4Step 4: Turn off the stove and let the mixture cool down slightly.5Step 5: Now add that mixture into the blender jar along with a splash of water. Grind into a smooth puree.6Step 6: Wipe out the same pan using a paper towel and melt the butter in it on medium heat.7Step 7: Add whole spices (cloves, cinnamon, cardamoms). Saute for 40-60 seconds or until you get the nice aroma of the spices.8Step 8: Then add kashmiri chili powder and stir immediately. Within 30 seconds add the prepared puree.9Step 9: Mix well and cook for 2-3 minutes. If yours is too watery then cook for a little more time until it thickens.10Step 10: Now add water and mix well. Simmer for 4-5 minutes.11Step 11: Add paneer, garam masala, crushed kasoori methi and cardamom powder. Mix well and bring it to a simmer.12Step 12: Add heavy cream, mix and cook for a minute. Turn off the stove and it’s ready.getsaucepan.com/r/f5738b0d-eb0f-40d0-8509-78383575105e · Original: https://www.spiceupthecurry.com/paneer-butter-masala-recipe/
