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Recipe
Paneer Butter Masala
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- - 0.5 mm Dail
- - Inspired vector icons
- - Very modern style
- Paneer cubed (2 cups)
- Maarshall Sunflower Oil (2 tbsp)
- Onions sliced (1 cup)
- Ginger–garlic paste (2 tsp)
- Coriander powder (1 tbsp)
- Garam masala (1 tsp)
- Tomato puree (1 cup)
- Milk (¾ cup)
- Red chilli powder (adjust to your taste) (1 tsp)
- Cream (¾ cup)
- Dried fenugreek leaves (1 large pinch)
- Salt (To taste)
- Begin by heating 2 tbsp Maarshall Sunflower Oil oil in a pan. Once it is hot, fry paneer cubes until golden brown. Drain and set aside
- In the same pan, add the remaining oil and sauté the onions until golden brown.
- Add in ginger–garlic paste and fry for a minute then add dhaniya powder, garam masala, red chilli powder and salt as per taste. Sauté for a minute.
- Now stir in tomato puree and kasuri methi then slowly add in milk.
- Lower the heat, cover and cook for 5 mins.
- Next, add in fried paneer along with cream. Mix well and simmer for about 3-4 mins.
- Garnish with coriander and serve hot with naan.