Paneer Butter Masala

Paneer Butter Masala

Prep Time: 20 min
Cook Time: 25 min
Ready In: 45 min

Serving Size: 2 servings

Ingredients:

• Paneer - 100 g
• Onion - 1 
• Tomato - 2
• Green chili - 4-5
• Cashew - 5-6
• Ginger - small piece
• Garlic - 4-5
• Anise - 1
• Cinnamon stick - small piece
• Clove - 2
• Saunf - 1 tsp
• Dried kasoori methi leaves - 1 tsp
• Water - 1/2 cup
• Fresh cream - 1/4 cup
• Butter - 2 tbsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 2 tsp
• Kitchen king masala powder - 1/4 tsp
• Salt - 1/4 tsp
• Fresh coriander leaves - for garnishing

Directions:

• Cut the paneer into cubes of desired size. Put the paneer cubes in boiling hot water for 20 minutes. Puree the tomato and keep aside.
• Chop the onion into large pieces.  Add clove, cinnamon bark, saunf, and anise to a hot kadai with butter. Add the ginger, garlic, cashew, green chili, and onion. Add kasoori methi and stir fry. Add the water and wait until the water boils out and the onion is cooked. Grind the contents to make a paste as shown in the figure.
• Heat butter in a kadai. Add the tomato puree, turmeric powder, red chili powder, Kitchen King masala powder, and salt. Add the onion paste and mix well. Add the paneer and reduce the flame. Add the fresh cream. Cook for 1-2 minutes. Garnish with coriander leaves. Paneer butter masala is ready!

Cut the paneer into cubes of desired size. Put the paneer cubes in boiling hot water for 20 minutes.

Chop the onion into large pieces.  Add clove, cinnamon bark, saunf, and anise to a hot kadai with butter. Add the ginger, garlic, cashew, green chili, and onion. Add kasoori methi and stir fry. Add the water and wait until the water boils out and the onion is cooked. Grind the contents to make a paste as shown in the figure.

Heat butter in a kadai. Add the tomato puree, turmeric powder, red chili powder, Kitchen king masala powder, and salt. Add the onion paste and mix well. Add the paneer and reduce the flame. Add the milk or cream. Cook for 1-2 minutes.

Paneer butter masala is ready!

Serving Suggestions:

• Tastes best with roti, chapathi, naan, phulka or paratha.
• Kitchen King masala powder can be substituted by garam masala powder and coriander seed powder.
• For a lighter gravy, add milk instead of cream in the end.