Description

Paneer butter masala is a rich and creamy dish of paneer (cottage cheese) in a tomato, butter and cashew sauce. This lightly spiced curry is easy to make and a crowd-pleaser. To make this delicious dish at home, start by heating the ghee in a large pan. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds. Then add onion, garlic, ginger and saute until the color of onions changes. Now add the tomatoes and cashews and give it a good mix. Add some water, cover the pan and cook on medium heat for 15 minutes. After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves. Let the mixture cool down a bit and then transfer to a blender. Make a smooth paste out of it and set aside. To the same pan now add 2 tablespoons butter along with the remaining 1 teaspoon oil on medium heat. Once the butter melts, add the red chili powder and the Kashmiri red chili powder and fry for few seconds. Then add the ground paste back into the pan along with the garam masala, cardamom powder, sugar, salt and tomato paste. Cook for few minutes. Then add cream and continue to cook on a medium flame. Garnish paneer butter masala with corriander and serve hot