Paneer Butter Masala Recipe

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Onions

  Raw

  1 cup, sliced or 115g

• Tomatoes

  Orange, raw

  1 ½ cup, chopped or 237g

• Salt

  Table

  ¾ tsp or 5g

• Sugar

  White, granulated sugar

  ¾ tsp or 3g

• Cashew nuts

  Nuts, raw

  71g

• Chili powder

  Spices

  1 tsp or 3g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Bay leaf

  Spices

  1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Ginger root

  Raw

  ¾ slices or 2g

• Paneer Makhani

  Tasty Bite

  250g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  3 tbsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cloves

  Spices, ground

  3 tsp or 6g

Directions

1. Preparation
2. Heat 1 tablespoon oil in a pan and add 2 green cardamoms.
3. Then add 1 cup cubed onions & fry stirring often until they turn transparent to light pink.
4. Next add 11/2 cup tomatoes & 3/4 teaspoon salt. Saute for 3 minutes.
5. Cover and cook till the onion & tomatoes turns soft & completely mushy.
6. Next add in 3/4 to 1 teaspoon garam masala, 1 teaspoon coriander powder, 12 cashew nuts, 3/4 to 1 teaspoon red chili powder & 3/4 teaspoon sugar (optional).
7. Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
8. Turn off the stove & cool this completely.
9. Transfer to a blender with 1 cup water. Blend to a really silky smooth puree. If it is not smooth, then filter it through a strainer to another bowl. Set this aside.
10. How to make paneer butter masala
11. Heat 11/2 tablespoon butter in the same pan.
12. Optional - When the butter melts, add 1/2 inch cinnamon, 3 cloves, 2 green cardamoms & 1 small bay leaf.
13. Reduce the flame to low, saute 11/2 teaspoon ginger garlic paste for 1 minute. It should begin to smell good and the raw smell should go away. Do not burn this as it will leave a bitter taste.
14. Pour the blended onion tomato puree. (optional - At this step sometimes I add 1/4 teaspoon more red chili powder to adjust the color).
15. Pour 1/2 cup water & mix well. Cover & cook on a medium heat until the gravy thickens & traces of butter or oil is seen on top. Keep checking in between and give a good mix.
16. When the gravy is done, it will turn thick and traces of fats will be visible on the gravy. Taste test the gravy and add more salt if needed.
17. Lower the flame completely, then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi to your palm and crush it in between your palms. Sprinkle this..
18. Mix & cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream & stir.
19. Transfer paneer butter masala to a serving bowl. Garnish with 1 tablespoon cream & 2 tbsps chopped coriander leaves. Serve this with butter naan or jeera rice.
20. Recipe by: Swasthi (source: https://www.indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/)

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