About Homemade Punjabi Paneer Butter Masala Recipe: Humble cottage cheese meets creamy tangy masala to create the heartwarming dish, Punjabi Paneer Butter Masala.
Homemade Punjabi Paneer Butter Masala
Serving: 6
Prep Time: 10 min
Cooking Time: 30 min
1. Oil20 Ml
2. Bay Leaf1
3. Cinnamon Stick1/2 Inch
4. Cloves3-4
5. Large Garlic Cloves6-7
6. Cumin3 Tsp
7. Ginger1.5 inch
8. Large White Onionr1
9. Large Tomatoes3-4
10. Whole Cashews10-15
11. Chopped Cilantro
12. Water1 Cup
13. Red Chili Powder1/2 Tsp
14. Kashmiri Red Chili Powder1/2 Tsp
15. Garam Masala1/2 Tsp
16. Cardamom Powder1/4 Tsp
17. Sugar1 Tsp
18. Tomato Paste1/2 Tbsp
19. Cream3-4 Tbsp
20. Paneer250G
21. Crushed Kasuri Methi Dried Fenugreek Leaves2 Tsp
22. Salt3/4 Tsp
1. Take a pan, add 1 tsp of oil into it, and then heat it on medium flame. Add cloves, cinnamon stick, & bay leaf into the pan after the oil is heated. Saute it for a few seconds before adding ginger, garlic, and onion into the pan. Continue to saute it until the onion becomes translucent.
2. Add cashews and tomatoes into it and thoroughly mix them. Add water and cook it on medium flame for about 15 minutes. Remove it from heat and then also remove cloves, cinnamon stick, and bay leaf.
3. Allow the mixture to cool down and then transfer it into a blender. Grind and make it into a smooth paste & set it aside for later use. Add butter and oil into the same pan and heat it on medium flame. Start adding kashmiri and red chilli powder once the butter starts to melt.
4. Add the paste back into the pan along with tomato paste, cardamom powder, salt, and sugar. Add cream and thoroughly mix it before adding paneer. Now, cook it on medium flame for 2 to 3 minutes and make sure to add kasuri methi. Use cilantro to garnish punjabi paneer butter masala and serve it.
About Homemade Punjabi Paneer Butter Masala Recipe: Humble cottage cheese meets creamy tangy masala to create the heartwarming dish, Punjabi Paneer Butter Masala.
Homemade Punjabi Paneer Butter Masala
Serving: 6
Prep Time: 10 min
Cooking Time: 30 min
1. Oil20 Ml
2. Bay Leaf1
3. Cinnamon Stick1/2 Inch
4. Cloves3-4
5. Large Garlic Cloves6-7
6. Cumin3 Tsp
7. Ginger1.5 inch
8. Large White Onionr1
9. Large Tomatoes3-4
10. Whole Cashews10-15
11. Chopped Cilantro
12. Water1 Cup
13. Red Chili Powder1/2 Tsp
14. Kashmiri Red Chili Powder1/2 Tsp
15. Garam Masala1/2 Tsp
16. Cardamom Powder1/4 Tsp
17. Sugar1 Tsp
18. Tomato Paste1/2 Tbsp
19. Cream3-4 Tbsp
20. Paneer250G
21. Crushed Kasuri Methi Dried Fenugreek Leaves2 Tsp
22. Salt3/4 Tsp
1. Take a pan, add 1 tsp of oil into it, and then heat it on medium flame. Add cloves, cinnamon stick, & bay leaf into the pan after the oil is heated. Saute it for a few seconds before adding ginger, garlic, and onion into the pan. Continue to saute it until the onion becomes translucent.
2. Add cashews and tomatoes into it and thoroughly mix them. Add water and cook it on medium flame for about 15 minutes. Remove it from heat and then also remove cloves, cinnamon stick, and bay leaf.
3. Allow the mixture to cool down and then transfer it into a blender. Grind and make it into a smooth paste & set it aside for later use. Add butter and oil into the same pan and heat it on medium flame. Start adding kashmiri and red chilli powder once the butter starts to melt.
4. Add the paste back into the pan along with tomato paste, cardamom powder, salt, and sugar. Add cream and thoroughly mix it before adding paneer. Now, cook it on medium flame for 2 to 3 minutes and make sure to add kasuri methi. Use cilantro to garnish punjabi paneer butter masala and serve it.
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