Paneer Butter Masala RESTAURANT STYLE
Soft and spongy Paneer (Indian Cottage Cheese), covered in aromatic tomato sauce and drizzled with heavy cream!
Ingredients
- 1 medium onion (finely diced)
- 3 garlic cloves
- 1- inch fresh ginger
- 12.69 oz paneer (diced bite size)
- 1 cup tomato puree
- 1 teaspoon sugar
- 1 tablespoon butter
- 1 tablespoon oil
- ⅓ cup cashew (grind to powder)
- ⅓ cup heavy cream
- 1 and ½ teaspoon salt
SPICES USED
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 3 green cardamoms
- 1 bay leaf
- 1 cinnamon stick
- 1 and ½ teaspoon dried fenugreek leaves (kasoori methi)
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1 teaspoon chili powder
- 1 teaspoon cinnamon powder
- ½ teaspoon garam masala powder
Instructions
- Pound or grate the garlic and ginger.
- Place a skillet or pan at medium heat and pour the oil. Once the oil heats up, add the whole spices (cumin seeds, fennel seeds, bay leaf, cardamom and cinnamon stick). Crush 1 teaspoon dried fenugreek leaves between your palms and add it to the pan. Stir it around and add the garlic ginger. Stir it around for a few seconds.
- Add the onion, salt and turmeric. Mix it around and cook for 1 minute. Add the cumin powder, fennel powder and chili powder. Mix it around and cook for 2 minutes.
- Pour the tomato puree, 1 cup of water, sugar and remaining ½ teaspoon of salt. Mix it around. Add the cinnamon powder, mix it around, cover the pan and let it simmer for 15 minutes.
- Add the diced Paneer cubes, rest of the fenugreek leaves and garam masala. Sauté for 1 minute.
- Dollop the butter, ground cashew and cream. Mix it around and simmer for 1 minute.
- Serve warm with a drizzle of cream on top.
Nutrition
Serving: 1Servings