15Cashew nuts soaked in 2 tbsp hot water for 10-15 mins
1tbspCrushed ginger & garlic each
1.5tbspKashmiri chilli powder
1/4cupCoriander leaves chopped
Oil I used sunflower oil
Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Let it cool. Drain the water from cashew nuts. Grind together browned onion, cashew nuts and 3 tbsp water to a smooth paste.
In the same pan, melt butter. Add bay leaf. Fry for a min and add crushed ginger & garlic. Fry for 2-3 mins or till the raw smell goes.
Add tomato puree. Cook till water reduces and oil starts appearing. Add kashmiri chilli powder, garam masala, cumin powder & salt. Fry for 2-3 mins or till oil starts appearing. Add 1-2 tbsp water to bring the masala together.
Add onion cashew paste and mix well. Add 1.5 cups hot water and bring to boil. Add crushed kasuri methi. Reduce flame to lowest and add Paneer. Mix well. Cover and cook for 7-8 mins. Do a taste test and add more salt or sugar, if required, to balance the flavours.
Garnish with chopped coriander leaves.
Though I havent used cream in this recipe, if you prefer a creamier and rich restaurant style paneer butter masala, you can add 1/3 cup of cream (whipping cream, cooking cream or nestle cream) in the end. Make sure you dont boil the curry after adding the cream. You can use salted or unsalted butter for this dish. If using salted butter, be careful while adding salt to the dish.
This Paneer Butter Masala was printed from https://mariasmenu.com/vegetarian/paneer-butter-masala.
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