Paneer Butter Masala

Ingredients

1. Oil : 4 tbsp. 2. Butter : 3 tbsp. 3. Tej Patta : 1-2 4. Elaichi(Choti) : 2-3 5. Elaichi(Badi) : 1-2 6. Ginger-Garlic : 3 tbsp. 7. Tomato Puree : 5-6 Medium Tomatoes 8. Red Chilli Powder : 1 tsp. 9. Cashew Paste : 100g Cashew 10. Sugar : 2 tbsp 11. Salt : 2 tbsp(acc. to taste) 12. Green Chilli : 3-4 slit 13. Paneer : 500g (Diced) 14. Kasuri Methi : Garnishing (2 tbsp.) 15. Garam Masala : Garnishing (1 tbsp.)

Recipe

Step 1. Add oil and butter in a pan. Adding oil prevents the butter from

browning too quickly.

Step 2. Add Tej Patta, Elaichi(choti & badi) and fry for some seconds till the oil

becomes fragrant.

Step 3. Add ginger garlic paste or crushed ginger garlic, fry till the raw aroma of

the ginger-garlic disappears.

Step 4. Pour the tomato puree, salt and give it a stir. Cover cook 5-10minutes

on medium flame. Also add Red Chilli Powder in between.

Step 5. Meanwhile, fry paneer till golden brown in a pan with butter.

Step 6. When the tomato puree has cooked and started to leave oil, then add

the cashew paste. Cook fast on low-flame for about 3-4 minute till oil

separates.

Step 7. Add water from same jar (used for making cashew paste) into the

mixture and cook covered for another 5-6 minutes under low flame.

Step 8. Add the green chillis(slit), sugar(optional) and stir.

Step 9. Finally Add Paneer, give a final stir and cook covered for about 2

minutes under medium flame.

Step 10. Finally garnish it with Kasuri Methi and Garam masala