Serving: 4 People
Every one wants to make this restaurant dish at home, try this recipe and make it again and again!!
Oil – 3 tbsp
Dry Red Chili – 2-3
Bay Leaf – 2-3
Cumin Seeds – 1 tbsp
Butter – 6 Tbsp (1 stick)
Tomatoes puree – 3 cup
Salt – To Taste
Hot Green Chilies – 3-4 (Slit)
Red Chili Powder – 3 tbsp
Garam Masala – 1 1/2 tbsp
Kasturi Methi – 3 tbsp
Cream / milk- 1/8 cup
finely chopped cilantro leaves – 1/8 cup
Paneer cubed in small pieces- 400 gm
Heat the oil in nonstick pan. Add the cumin seeds, dried red chilies, bay leaf.
Add the butter; once it melts add tomato puree. Make sure the stove is on medium flame.
Cover the pan and cook tomato puree about 10-15 min till it evaporates all the water and becomes like thick paste. Keep stirring in between so that it does not get burned.
Add salt to taste.
Add red chili powder, garam masala, slit green chilies. Add kasturi methi crushing between palms. mix everything.
Add water, cilantro, heavy cream/milk. Stir & Cook for about 5-7 minutes. (Add water if you want thinner gravy.)
Add paneer cubes, Stir well… Turn off the stove. Paneer Butter Masala is ready!!!!
Serve hot with tandoori paratha/nan.. Enjoy!!