Ingredients
For masala paste:
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 pods cardamom
- 2 onion (sliced)
- 2 clove garlic
- 1 inch ginger
- 3 tomato (sliced)
- 15 cashew
For curry:
- 2 tbsp oil
- 2 tbsp butter
- 1 chili
- 1 onion (finely chopped)
- ½ tsp turmeric
- 1 tsp chili powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- 16 cubes paneer
- 1 tsp kasuri methi
- 2 tbsp coriander
Method
To make the gravy foundation,
1. heat 2 tbsp oil and 2 tbsp butter in a big "Karai".
2. 5 cloves, 2 cardamom pods, sauté on low heat until aromatic.
3. 2 onions, 2 garlic cloves, and 1-inch ginger are now added.
4. Cook until the onions have shrunk slightly.
5. Sauté for 2 minutes after adding 3 tomato and 15 cashews.
6. Cook for 10 minutes, or until tomato softens, covered.
7. Allow to cool completely before transferring to a blender and blending to a homogeneous paste.
8. To remove the seeds and skin from the curry, put it through the filter.
9. The tomato-onion paste is now smooth and silky. Set aside for now.
Paneer butter masala preparation:
1. To begin, heat 2 tablespoons of oil, 2 tablespoons of butter, and 1 chili in a large 'Karai'. Sauté until the spices become fragrant.
2. Now add 1 onion and cook till golden brown on both sides.
3. Add 1/2 tsp turmeric, 1 tsp chili powder, 3/4 tsp coriander powder, 1/4 tsp cumin powder, 1/2 garam masala, and 1 tsp salt to a low-flame pan.
4. Sauté until the spices become fragrant. Make sure the spices don't burn.
5. Mix in the prepared onion tomato paste.
6. Cook until the masala paste separates from the oil.
7. Now add 1 cup of water and stir thoroughly to achieve the desired consistency.
8. Then add 2 tbsp cream and stir in until thoroughly combined.
9. 16 paneer cubes should also be added and gently mixed up.
10. Simmer for 5 minutes, or until the paneer has absorbed the flavor
11. 2 tbsp coriander and 1 tsp methi Mix thoroughly.
Last but not least, serve paneer butter masala with roti or naan.
