paneer butter masala gravy
paneer butter masala gravy with easy step by step instructions
Servings: 3 People
Equipment
- Kadai
- Pan
Ingredients
- 200 grams Paneer
- 5 Large Tomato
- 15 Whole Cashews
- 5 tbsp Butter
- 2 Large Green chilli
- 1 Bay leaf
- 1 inch Ginger(Julienne)
- 8-9 Garlic(chopped)
- 1 tsp Red chilli
- 1/2 tsp Garam masala
- 3/4 tsp Salt
- 1/2 Cup Water
Instructions
Preparation for paneer masala
- Grind 5 large tomatoes into fine paste
- Next, grind 15 cashews into a fine paste adding some water
Making paneer butter masala
- In a kadai/pan add 5 tbsp of butter and 1 tsp of oil
- Next, add bay leaf and saute for few seconds
- Now, add chopped garlic and ginner Julienne along with 2 green chilli.
- Saute for a few seconds and then add prepared tomato puree
- Mix well and cook for 2 minutes on medium flame. Make sure raw tomatoes are cooked
- Now add 1 tsp red chilli and 1/2 tsp garam masala along with 3/4 tsp salt. Mix well and cook for few seconds.
- Add cashew paste mixture and mix well
- Cook until it forms a thick paste
- Finally, add 1/8 cup water and mix well
- Cook for a few seconds until it starts to boil
- At this point add paneer cubes. Mix and cook for a few seconds
- Finally garnish with some garam masala, ginger Julienne, and fresh cream. serve hot!