Paneer Butter Masala Recipe

Scaled for 4 portions · 25 steps

18–20cashews (– whole)0.33 cuphot water (– for soaking cashews)1inch ginger (– peeled and roughly chopped)3–4garlic cloves (– small to medium-sized, peeled)2 tbspbutter (or 1 tablespoon oil + 1 or 2 tablespoons butter)1tej patta ((Indian bay leaf), optional)0.5–1 tspkashmiri chilli powder (or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika)1.5 cupwater (or add as required)1inch ginger (– peeled and julienned, reserve a few for garnish)1or 2 green chili (– slit, reserve a few for garnish)200–250 gpaneer ((Indian cottage cheese), cubed or diced)1 tspdry fenugreek leaves ((kasuri methi), optional)0.5–1 tspgaram masala (or tandoori masala)0.25–1 tspsugar (– optional, add as required depending on the sourness of the tomatoes)—salt (as required)1–2 tbspcoriander leaves (– chopped, (cilantro), optional)1inch ginger (– peeled and julienned)1 tbsplight cream (or 1 tablespoon heavy cream, optional)1–2 tspbutter (– optional)—2 cups/300 grams or 4 to 5 medium-sized tomato (– diced)—2 to 3 tablespoons light cream (or half & half or 1 to 2 tablespoons heavy cream, optional)

0 of 21 gathered