Paneer Butter Masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a pan. Add cardamoms & onions. Stir fry until they turn transparent to light pink.

Step 2

Add tomatoes & salt. Saute for 3 minutes. Cover and cook till the onion & tomatoes turn soft & completely mushy.

Step 3

Add garam masala, coriander powder, cashew nuts, red chili powder & sugar.

Step 4

Stir fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.

Step 5

Turn off the stove & cool this completely.

Step 6

Transfer to a blender & pour water. Blend to a really silky smooth puree.

Step 7

Heat butter in the same pan. When the butter melts, add cinnamon, cloves, green cardamoms & bay leaf.

Step 8

Reduce the flame to low, saute ginger garlic paste for a minute until it smells aromatic.

Step 9

Stir in the blended onion tomato puree.

Step 10

Pour more water & mix well. Bring it to a rolling boil. Reduce the heat to medium and cook covered until the gravy cooks down to a thicker consistency. Keep stirring every few minutes.

Step 11

Lower the flame completely, add cubed paneer. Take kasuri methi to your palm and crush it in between your palms. Sprinkle this.

Step 12

Mix & cook covered on a low heat for 2 minutes. Turn off and pour cream (save some for garnish) & stir.

Step 13

Transfer paneer butter masala to a serving bowl. Garnish with more cream & chopped coriander.