Paneer butter masala (non-veg)
What we need:
Paneer
White Oil
Onions (cubed)
Tomatoes (roughly chopped)
salt
Cashew nuts (soaked in water)
Butter
Ginger Garlic paste
Kasuri methi
Bay leaf
Cinnamon stick
Cardamom
Cloves
Coriander powder
Kashmiri red chilli powder
How to make it:
Heat a pan with oil. Fry the cubed onions until they turn transparent. Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy. Add coriander powder, cashews, red chili powder and sugar (optional). Cook until the mix gets roasted well and it should begin to leave the oil in the sides of the pan. Turn off the stove. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
In the next step, heat butter in the same pan. Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer. Add paneer and kasuri methi . Stir well and cook for 3 minutes. Then pour melted butter if desired on the gravy. Garnish as you like it and serve.
Paneer butter masala (veg)
What we need:
Paneer
Cashews (soaked in water)
Chopped Tomato
Green Chilies, minced
Ginger,minced
Cumin seeds
Kashmiri red chilli powder
Cardamom, crusheda
Kasoori Methi/dry Fenugreek leaves
Milk
Butter/Ghee/Oil
Salt
How we make it:
Blend Cashews, chopped tomatoes and 1/2 cup water till smooth. Pour butter/ghee/oil and heat it Then sprinkle cumin seeds and let it crackle. Next add crushed green cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away. Then add the tomato-cashew paste and stir for few minutes. Then add dry fenugreek leaves and continue to stir. When oil separates from the mixture, pour milk and bring to a boil and continue to cook till fat separates. Then add paneer pieces and bring to a boil. Serve with roti,nan or rice
