Paneer Butter Masala | Paneer Makhani | Paneer Recipes | Gravy Curries | Home Cooking Show

Paneer - 300 Gms
Oil - 1 Tbsp
Onion - 2 Nos (Chopped)
Red Chilies - 10 Nos.
Tomato - 3 Nos Chopped
Salt - 1 Tsp
Cashew Nuts - 1/4 Cup
Ghee - 3 Tsp
Kashmiri Chili Powder - 2 Tsp
Garam Masala - 1 Tsp
Kasuri Methi
Unsweetened Khoya - 50 Gms
Milk - 3 Tbsp
Fresh Cream - 2 Tbsp
Sugar - 1 Tsp
Water - 1/4 Cup
Salt - 1 Tsp

Method:
1. Heat some oil in a kadai, add onions, red chilies, tomatoes, and cashews and saute till they are completely cooked.
2. Add salt and cook till tomatoes are mushy. Turn off the stove.
3. Cool the ingredients and grind them to a smooth paste.
4. Heat a kadai with ghee, add red chili powder.
5. Pour in the ground paste and add a little water which was added to the mixer jar to remove the paste stuck to it.
6. Now add garam masala, kasuri methi and chopped coriander leaves.
7. Close the kadai and let it simmer for about 10 minutes on low flame.
8. To a mixer jar, add khoya and milk. Grind them into a fine paste to give the curry a creamier texture.
9. Add fresh cream, ground khoya mixture and sugar to the gravy and give it a quick mix.
10. Add water, season the gravy with salt and mix it well.
11. Now add paneer cubes to the gravy, close the kadai and cook for 10 minutes on low-flame.
12. Turn off the stove and serve it hot with a dollop of butter.