Paneer Butter Masala

indianhealthyrecipes.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

subheading: For gravy or sauce:

1 tablespoon oil

2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi)

1 cup onions cubed, 3 medium

1½ to 2 cups tomatoes finely chopped (3 large)

¾ teaspoon salt (adjust to taste)

¾ teaspoon sugar (optional)

12 to 14 cashew nuts (or 12 almonds)

¾ to 1 teaspoon Kashmiri red chilli powder (or paprika)(adjust for best color)

¾ to 1 teaspoon garam masala powder (adjust to taste)

1 teaspoon coriander powder (daniya powder) (optional)

1 cup water (to blend)

subheading: Whole spices (skip if you don't have):

1 small bay leaf (tej patta)

½ inch cinnamon piece (dalchini) (optional)

2 green cardamom (elaichi) (optional)

3 cloves (laung) (optional)

subheading: For Paneer Butter Masala:

1½ to 2 tablespoon Butter

1½ teaspoon ginger garlic paste (or ¾ inch ginger, 3 medium garlic cloves, refer notes)

½ cup water (adjust as required, to cook the gravy)

200 to 250 grams paneer (2 heaped cups diced)

1 teaspoon kasuri methi (dried fenugreek leaves)

3 tablespoon cream (heavy cream, whipping cream or cooking cream)

2 tablespoon coriander leaves (cilantro finely chopped) (for garnish)

Directions at indianhealthyrecipes.com

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