Recipes
Veg
panner butter massala
By ISHAN
⏳ Prep Time: 30 minute
13 Jan 2021
2021-01-13T06:23:55.000Z
7.80
Nutritional Overview
Calories
780 kcal
Protein
20 gm
Carbs
40 gm
Fats
60 gm
Ingredients
Ripe red juicy tomatoes4
Cashews 18 to 20 pic
Cream200gm
Butter100 gm
Paneer1/2kg
Spices & herbs
Method
Step 1
Soak to cashews in ⅓ cup hot water for to minutes.
Step 2
When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, chopping and preparing the ginger-garlic paste, slicing paneer etc.
Step 3
Crush -inch ginger + to medium-sized garlic to a paste in a mortar pestle to a semi-fine or fine paste. Keep aside. Don’t add any water while crushing ginger & garlic.
Step 4
After to minutes, drain the water and add the soaked cashews in a blender or mixer-grinder. Also, add to tablespoons fresh water or as required.
Step 5
Blend to a smooth paste without any tiny bits or chunks of cashews. Remove the cashew paste in a bowl and set aside.
Step 6
In the same blender add cups of diced or roughly chopped tomatoes. No need to blanch the tomatoes before blending
Step 7
Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.
Step 8
Heat a thick bottomed pan or a heavy pan. Keep the flame to a low or medium-low. Add tablespoons butter OR tablespoon oil + or tbsp butter in a pan
Step 9
Adding oil prevents the butter from browning too quickly. You can even add to tablespoons butter for a rich buttery version. Both salted or unsalted butter can be added
Step 10
Keep the flame to a low. Add medium-sized tej patta (Indian bay leaf). Fry for to seconds or till the oil becomes fragrant from the aroma of the tej patta.
Step 11
Add the prepared crushed ginger-garlic or teaspoon ready ginger-garlic paste.
Step 12
Fry for some seconds till the raw aroma of the ginger-garlic disappears.
Step 13
Pour the prepared tomato puree. Be careful while adding the puree as it may splutter.
Step 14
Mix it very well with the butter
Step 15
Begin to cook the tomato puree on a low to medium-low flame. Stir at intervals.
Step 16
The tomato puree mixture will start simmering.
Step 17
Mix the water very well with the tomato-cashew makhani masala. If there are lumps of the tomato-cashew masala, then break with a spoon. You can even use a wired whisk for mixing
Step 18
Also add salt as per taste and ½ to teaspoon sugar (optional). You can add sugar from ¼ tsp to teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.
Step 19
After the gravy thickens to your desired consistency, then add the paneer cubes ( or grams). Keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a few seconds.
Step 20
Stir and mix the paneer cubes gently in the gravy. You can switch off the heat at this point. If you find that the paneer cubes are still raw to taste, then switch off heat after adding cream.
Step 21
Stir gently but well and switch off the heat.
Step 22
Serve Paneer Butter Masala hot garnished with to tablespoons of chopped coriander leaves (cilantro) and the remaining ginger julienne. You can also drizzle some cream or dot with butter while serving.
