Butter Paneer Masala with Dahi Pudina chutney
Ingredients
- 4-5 tomatoes
- 1 onion
- 1 green chilli
- 1 bay leaf
- 1 inch cinnamon
- 6-7 garlic cloves
- 2 cardamoms
- 5-6 cloves of garlic
- 1 cup water
- 1 cup cashew nuts
- ¼ cup water
- 3-4 cubes of butter
- 1 tbsp ghee
- 1 tsp cumin powder
- 1 tbsp coriander powder
- Salt to taste
- 1 tbsp red chilli powder
- ½ tsp sugar
- 200 gms paneer
- 1 tsp kasuri methi
- 2 tbsp cream
Preparations
![recipe.field_recipe_thumbnail[0].alt](https://api.ushacook.com/sites/default/files/2021-09/butter%20panner.jpg)
- Add tomatoes, onion, green chilli, bay leaf, cinnamon, garlic cloves, cardamoms and garlic in a pan. Mix the ingredients well. Add water and stir well. Once the water starts boiling cover the pan and let the tomatoes cook for 5-6 mins on high flame, till the tomatoes soften. Cool the ingredients and transfer them to the grinder jar of the Usha Trienergy+ . Grind the ingredients into a puree.
- In another jar add soaked cashew nuts with some water. Grind the cashew nuts to form a smooth cashew paste.
- Heat some butter and ghee in a pan. Add in the tomato-onion puree and the cashew paste. Stir the gravy well. Add cumin powder, coriander powder, salt, red chilli powder, sugar and mix. Cook the gravy for 2-3 mins. Add the paneer cubes along with some kasuri methi. Turn off the flame and finish it off with come cream.
- Serve hot.
Cooking tip
Kasuri methi should be toasted and cooled before adding
