Paneer Butter Masala


Paneer Butter Masala



20 mins
4-5 servings
10 mins




              Paneer Butter Masala


    Ingredients

              Makhani gravy 

  • 6 nos tomato’s wedges
  • 1 nos onion slice
  • 1 whole green chili
  • 2-3 whole dry red chilies
  • ½ cup whole cashewnut
  • 2 leave of bay leaves
  • 2 small sticks of cinnamon
  • 1 nos black cardamom
  • 3-4 nos green cardamom
  • 5-6 nos cloves
  • 4-5 black pepper
  • Few Coriander roots
  • ½ inch ginger
  • 8-10 garlic

Onion tomato masala

  • 1 tbsp oil
  • 2 leaves bay leaves
  • 1 cup onion chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 2 cup tomato chopped

                             Panner butter masala

  • 1 tbsp butter
  • ½ cup fresh cream
  • 250 gm panner
  • 1 tsp sugar
  • 2 tsp kasoori methi
  • 1 tsp salt
  • 1 tsp garam masala

                       Method

 For Makhani gravy

  • First heat the pan and pour some water in that, put 6nos tomato cut in to wedges, sliced onion, one whole green chili, 2-3 dry red chili, cashewnut, bay leaves, cinnamon, black and green cardamom, clove and some black pepper and coriander roots, ginger garlic.
  • And boil it, till tomato skin remove easily and remove all whole spices from pan and make it fine puree 

For onion tomato masala

  • Put some oil on pan add bay leave, chopped onion and sauté it till it get golden brown color now add ginger garlic paste, turmeric, dry red chili powder.
  • Now add tomato and cook till it gets meshy

Final touch to recipe

  • Add Makhani gravy to onion tomato masala and continue cooking add butter, fresh cream
  • Add medium size of panner cubes add sugar, kasoori methi and salt.
  • Cook it for 2-3 minutes more
  • Serve panner butter masala with parathas.