Punjabi Paneer Butter Masala Recipe By Tasty

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 a pan and add the vegetable oil. Add the cinnamon stick, green chili, ginger, garlic, and onions then cook it until onions are little translucent on medium flame.
• Then add in your tomatoes and cook it for 3-5 minutes, or until tomatoes are tender, then turn the flame off and put a lid on it for 5 minutes.
• Put the tomatoes and onion mixture in a blender and blitz the mixture with 1 tablespoon water into a smooth paste.
• Strain the tomato purée and set it aside, then add in your soaked cashews in same blender with 5 tablespoons of water and blend it into a creamy cashew paste.
• Heat the same pan with a knob of butter, melt It, and add in your Kashmiri chili powder (stir it) and cook it for 10 seconds. Add in your tomato onion purée in it and mix properly and bring it to a boil.
• Add your coriander powder in it, mix it, and cover the pot and cook it for 3 minutes on medium flame.
• Then add in your cashews paste with ¼ cup of water mix it properly and cook it for 3 minutes.
• Stir in your cream and garam masala. Then add in your paneer cubes mix it and cook the curry for 5 minutes on low flame.
• Add in your fenugreek leaves and mix it. Season with salt to taste.
• Lastly garnish the dish with little cream on top with coriander leaves and serve it with flatbreads or rice.
• Enjoy!