Planning Time:- 10 mins
Cook Time:-30 mins
Complete Time:-1 hr
Course: Primary Course
Cuisine: Indian Keyword: Paneer,
Paneer Butter Masala
Servings: 4 Portion

200 grams paneer
3 onions
3 tomatoes
10 Cashew nuts
1 inch ginger
4 – 5 units garlic
1/2 tablespoon coriander powder
1 tablespoon kashmiri stew powder
1/4 teaspoon garam masala
1 inlet leaf
3 cloves
3 cardamom
1 inch cinnamon
1 teaspoon kasuri methi leaves (dry fenugreek)
2 – 3 twigs coriander leaves
To taste salt
2 tablespoons spread
1 1/2 tablespoons new cream
Finely cleave the onions and tomatoes. Drench the cashew nuts in water.

Heat some oil in a skillet, and add the hacked onions.
Cook till they are delicate. When the onions turn clear, add the cleaved tomatoes.
Add salt, and blend well.
Close the cover, and cook for 3 minutes on a low fire.
Open the cover, and add coriander powder, stew powder, garam masala, and cashew nuts.
Mix well, cook till the juices begin to vanish, and switch off.
Allow it to cool. Move the onion and tomato combination to a blender, add some water, and drudgery to a fine glue.
This is the “masala” of our paneer spread masala. Add more water if the masala it’s excessively thick.
Heat a dish, and soften the margarine.
Broil the dry flavors, sound leaf, cardamom, cloves and cinnamon, for 1 moment on a low fire.
Sear the flavors in margarine
Pound the ginger and garlic, and add to the skillet.
Squashed ginger and garlic added to the searing blend
Add the masala to the container, add more stew powder (whenever expected) for the variety, and blend well.
Add the mixed masala
Cook with the cover shut for 3 minutes.
Open the top, and cook for some additional time if you have any desire to decrease the sauce. Add the paneer solid shapes and the Kasturi Methi leaves.
Add some cream and blend well.
Paneer and Methi leaves added to the skillet
Decorate with coriander leaves and a spot of methi leaves. Serve hot with roti or naan.
Utilize just Kashmiri bean stew powder for this recipe – it adds a wonderful red tone to the curry without making the masala excessively hot
Squash the ginger and garlic to make a coarse glue prior to drying in spread. I utilized a mortar and pestle. Squashing them on the cleaving load up with the level surface of your blade will in all actuality do fine
Kasuri methi adds a welcome harsh note to the sweet kinds of paneer spread masala. In any case, be mindful so as not to go overboard. An excess of methi leaves will make your curry taste severe!

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