PANEER BUTTER MASALA

PANEER BUTTER MASALA

Restaurant style paneer cooked in rich tomato gravy with butter and infused with aromatic spices.

Prep

20 min

Cook Time

20 min secs

Share

AddThis is disabled because of cookie consent

Print

Ingredients

  • Paneer/ Indian Cottage Cheese
  • 2 medium size Tomatoes
  • 1/2 tbsp Ginger garlic paste
  • 2 tbsp vegetable Oil
  • 1 tsp Coriander powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • salt To taste
  • 2 tbsp Cashew nut
  • 1.5 tbsp Knor Chef’s Royal Vegetable masala
  • 1 tbsp Coriander leaves
  • 4 Cardamom pods
  • 1 tsp poppy seeds
  • 1 tbsp low fat cream
  • 1 tsp cumin seeds

Directions

  1. Take the chopped tomatoes in a grinder and grind them to make the tomato puree. Take out the puree in a bowl. Soak the poppy seeds and cashew nuts in warm water for half an hour. In a grinder, add soaked cashew nuts and poppy seeds and grind it to make the fine paste.

  2. Heat oil in pan add cumin seeds cardamom pods and allow it to splutter, add ginger garlic paste and fry for 30 seconds.

  3. Then add tomato puree. Cook it on a medium flame for 2-3 minutes or till oil separates. Now add ground cashew paste, turmeric powder, red chili powder and coriander powder, 1 tbsps. Knorr Chef's Royal Vegetable Masala. Cook the spices on a low flame till oil shows separately.

  4. Add 1 cup of water (150 ml).

  5. Add paneer cubes and cook covered on a medium flame for 2-3 minutes till the gravy is thick enough. Switch off the flame, add cream, mix it well

  6. Garnish with chopped coriander leaves

  7. Serve hot and enjoy.