Ingredients
- 2 tablespoons oil
- 1 tablespoon butter
- 1 star anise
- 8 cloves
- 2 green cardamoms
- ¼ teaspoon black peppercorns
- 1 small cinnamon stick
- 5-6 garlic cloves
- 1 inch ginger
- 2 medium onions
- 5 medium tomatoes
- salt to taste
- ¼ cup cashews soaked in water for 30 mins
- 4 dried red chillies
- 2 tablespoons oil
- 1 tablespoon butter
- 1 tablespoon ginger garlic paste
- 1 teaspoon degi red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 300g paneer/cottage cheese
- 2 tablespoons fresh coriander
- 1 teaspoon kasuri methi
- 2 tablespoons fresh cream
- 2 tablespoons fresh coriander
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan heat oil and butter.
- Now add whole spices; cloves, green cardamoms, black pepper corns, cinnamon stick, star anise and cook for 10-15 seconds.
- Now add garlic cloves and ginger and cook for another minute.
- Further add sliced onions and cook for 4-5 minutes or until they get light golden brown colour.
- Now add chopped tomatoes and salt. Cover it with a lid and cook for 4-5 minutes or until the tomatoes turn soft.
- Now add cashews and dried red chillies and cook for another 2 minutes.
- Let the mixture cool down completely and then transfer it in a mixer grinder along with some water. Make a fine puree and with the help of a sieve strain it. The smooth puree is ready.
- To make the gravy for paneer butter masala, in a pan heat oil and butter. Now add ginger garlic paste and degi red chilli powder and sauté for few seconds.
- Further add the puree and cook for 4-5 minutes.
- Now add coriander powder, cumin powder, garam masala, turmeric powder and sugar. Cook the gravy for another couple of minutes.
- Now add paneer cubes, fresh coriander and kasuri methi and mix well. Cover it with a lid and cook for 3-4 minutes.
- Lastly add some fresh cream and fresh coriander.
- Paneer butter masala is ready. Serve hot with naan, roti, paratha or rice.
Recipe Notes
- You can replace cashews with almonds too.
- If you don’t have fresh cream you can add homemade malai/cream.