Charishmas Favourite Paneer Butter Masala Recipes

Steps:

• In a pan heat the ghee until melted.
• Fry onion-ginger-garlic paste until it turns golden brown.
• Add the masala powders and saute till the raw smell is gone.
• Add tomato paste and saute for 5 minutes.
• Fold in sugar and kasoori methi.
• Add fresh cream and cashewnut paste.
• Cook on low flame and add paneer cubes and salt.
• Stir in 1/2 cup water and cover the pan.
• Cook for 3 minutes.
• Once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
• Garnish with cashewnuts and mint leaves.
• Serve hot with naan or rotis or kulchas or parathas.
• Enjoy!

Steps:

• In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
• Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
• Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
• At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
• Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
• In the same pan as used before, add the remaining 3 tbsp of butter and heat.
• Once heated, add cinnamon stick and bay leaves to the pan.
• Now add the pureed mixture from the blender and roast the mixture for a few minutes.
• Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
• Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
• Mix and let simmer for a couple of minutes. Set the gravy aside.
• In a bowl of water, add paneer cubes and soak for 5 mins.
• Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
• Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
• Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
• Enjoy!

Steps:

• Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
• Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
• Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.