
Ingredients–
For Gravy –
- 1 tbsp oil
- 2 green cardamoms
- 1 cup onions, cubed
- 1.5 cups tomatoes, finely chopped
- 3/4 tsp salt
- 3/4 tsp sugar
- 12-14 cashew nuts
- 3/4 – 1 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
For Paneer Butter Masala –
- 1.5 tbsp butter
- 1.5 tsp ginger garlic paste
- 200 – 250 gm paneer
- 1 tsp kasoori methi
- 3 tbsp cream
- 2 tbsp coriander leaves for garnish
Method–
- Heat 1 tbsp oil in a pan and add 2 green cardamoms
- Add cubed onions and fry until it turns light pink
- Add 1.5 cup tomatoes and 3/4 tsp salt
- Sauté for 3 minutes
- Cover and cook till the vegetables turn soft and mushy
- Next, add garam masala powder, coriander powder, cashew nuts, chilli powder and sugar
- Fry this till the oil separates
- Turn off the heat and cool completely
- Transfer to a blender with 1 cup water
- Blend to a smooth purée. Set aside
- Heat 1.5 tbsp butter in the same pan
- When the butter melts, sauté ginger garlic paste for 1 minute
- Pour the blended onion tomato purée
- If required, add some more Kashmiri red chilli powder to adjust colour
- Pour 1/2 cup water and mix well
- Cover and cook on medium heat until the gravy thickens and butter separates
- Lower the flame completely and add the paneer
- Sprinkle kasoori methi
- Mix and cook covered on low heat for 2 minutes
- Turn off the heat, add 2 tbsp cream and stir
- Just before serving, add 1 tbsp cream and coriander leaves