Paneer Butter Masala Recipe: How It At Make Home

Methods

• First of all, blend the soaked cashews in a blender. You can also add 2-3 teaspoons of water to make a smooth paste.
• Now take out the cashew paste and add the roughly chopped tomatoes to make tomato puree.
• You don't have to add water into the puree.

Making Tomato Gravy

• Now take a kadai and heat it on medium flame.
• After this, add butter into the pan.
• Once the butter melts, add ginger-garlic paste and sauté for 1-2 minutes on low-medium flame.
• Now add the tomato puree and stir well.
• Saute for 5 to 6 minutes.
• Add kashmiri red chili powder and stir.
• Saute till oil separates from the puree.
• You will see that the puree starts thickening to have a lump like texture.
• After this add the cashew paste and stir well.
• Cook and stir for 2 minutes on medium flame or till the oil begins to separate from the paste.

Making Paneer Butter Masala

• Now add water and mix well. Let the curry simmer on a low flame until a boil comes.
• After 2-3 minutes of boiling, add a few ginger julienne. Leave the rest for garnishing.
• Soon the curry will begin to thicken.
• Add green chillies, salt and sugar into the curry. Cook till the curry begins to thicken.
• Add paneer cubes and stir well.
• Cook for five minutes and then add crushed kasuri methi along with the garam masala and cream.
• Give a good mix and then switch off the flame.

Serving Suggestions

• Garnish the curry with coriander leaves and a few ginger julienne.
• Drizzle some cream onto the curry.
• Serve paneer butter masala hot with garlic or plain naan, roti or paratha. You can also serve with jeera or steamed basmati