Chopped Onion - 2
Finely Diced Tomato's-6 Roma
Cashew Powder -1 tbsp
Ginger Garlic Paste - 1 tbsp
Kasoori Methi Powder - 1 tbsp
Chopped Red and green Pepper - 2
Olive Oil - 7 tbsp
Unsalted Butter - 1/2 Cup
Cinnamon Stick - 1/4
Crushed Cardamom Cloves - 2
Whipping cream - 5 tbsp
Cilantro - 1 Bunch to garnish
Red Chili Powder- 1 tbsp
Shahi Paneer Masala - A pinch (To taste)
Kitchen King Masala - A pinch (To taste)
Home made Paneer - (See the previous blog posting for this)
- Add crushed cardamom cloves and cinnamon stick in a skillet with 5 tbsp Olive oil.
- Add onions to the skillet and allow them to cook until transparent in color add a pinch of salt and turmeric.
- Add ginger garlic paste and saute the onions until they are light golden brown.
- Add finely diced tomatoes and saute them until the tomato's are finely cooked, add red chili powder, shahi paneer masala and Kitchen king masala.
- Add whipping cream and allow the tomatoes to cook.
- Meanwhile microwave the diced red and green peppers until cooked partially.
- Add some unsalted butter to a skillet and fry the fresh home made paneer.
- Add the cashew powder to the onions and tomato's, puree half the quantity and leave the rest as is.
- Add the fried paneer and the microwaved pepper to the onion tomato puree, add the rest of the butter and allow then to cook.
- Pressure cook the whole curry (optional)
- Add crushed dried kassori methi powder.
- Garnish it with Cilantro and grated butter.
Tips for tasty Paneer Butter Masala:
- Take the whole curry and pressure cook it for about 5 minutes without a whistle, a nice red layer of butter and chili powder is formed on the top.
- By adding cashew powder and whipping cream, richness is added to the curry
- Add a pinch of sugar while you fry the onions to caramelize it for a better taste
- In order to retain the red color fry the Onions and tomato's and then puree them instead of using pured Onions and tomato's, this will help retain reddish orange color to the curry.