Paneer Butter Masala Recipe

Ingredients (26)

• For cashew paste:
• 18 to 20 whole cashews
• ⅓ cup hot water for soaking cashews
• For tomato puree:
• 2 cups diced tomatoes or 300 grams tomatoes or 4 to 5 medium size - pureed
• For ginger-garlic paste:
• 1 inch ginger
• 3 to 4 medium -sized garlic cloves
• Other ingredients:
• 2 tablespoons Butter or 1 tablespoon oil + 1 or 2 tablespoons butter
• 1 tej patta (Indian bay leaf) - optional
• 1/2 to 1 teaspoon kashmiri red chili powder or deghi mirch or 1/4 to 1/2 teaspoon cayenne pepper or paprika
• 1.5 cups water or add as required
• 1 inch ginger - julienned, reserve a few for garnish
• 1 or 2 green chili - slit, reserve a few for garnish
• 200 to 250 grams Paneer (Indian cottage cheese) - cubed or diced
• 1 teaspoon kasuri methi (dry fenugreek leaves) - optional
• 1/2 to 1 teaspoon garam masala or tandoori masala
• 2 to 3 tablespoons low-fat cream or half & half or 1 to 2 tablespoons heavy cream - optional
• 1/4 to 1 teaspoon sugar - optional, add as required depending on the sourness of the tomatoes
• salt as required
• For garnish:
• 1 to 2 tablespoons chopped coriander leaves (cilantro ) - optional
• a few ginger julienne
• 1 tablespoon low fat cream or 1 tablespoon heavy cream - optional
• 1 to 2 teaspoons Butter - optional