Another Butter Paneer Masala

Indian, Pure Veg

Butter Paneer Indiodyssey Feast
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Butter Paneer Indiodyssey Feast

Another Quick & Easy Butter Paneer

Another Quick & Easy Butter Paneer
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Prep Time 15 minutes
Cook Time 33 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 309
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Ghee
  • 1 Bay leaf Indian bay leaf, not Italian
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 3 Cardamon Green pods
  • 1 tsp Garlic Pressed
  • 1 tsp Ginger Fresh, pressed or finely chopped
  • 1 Onion Chopped
  • 2 Tomatoes Chopped
  • ⅓ cup Cashews Raw
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam masala
  • ½ tsp Black peppercorn Fresh cracked
  • ½ tsp Himalayan pink salt
  • 1 tsp Sugar
  • 1 tbsp Ketchup
  • 2 tbsp Water More, or less, as needed.
  • ⅓ cup Cream Heavy, fresh cream
  • 1 tbsp Butter
  • ½ cup Paneer Bite size pieces; use as much as you would like.
  • 2 tsp Kasuri methi Dried Fenugreek leaves, crushed
  • 1 tbsp Coriander Fresh, chopped

Equipment

  • 1 Kadai pan, Large fry pan or wok
  • 1 Blender

Method
 

Prep in Advance
  1. Prep veggies, herbs & spices in advance. Flows much better when everything is ready!
Cook
  1. Add the ghee to a large kadai pan; add the whole spices and cook for several minutes to release fragrance.
  2. Add the chopped onion and cook a few minutes until tender and translucent.
  3. Add the ginger and garlic; quickly mix into the onions and whole spices.
  4. Add the tomatoes and cashews, cover and cook over low heat until the tomatoes are soft and mushy, about 5 -8 minutes. Keep an eye on it, stirring frequently and adding a little bit of water as needed.
  5. Add the powder spices, sugar and ketchup; a little bit of water if needed. Cover, and continue to cook over low heat another 5 - 10 minutes. Stir frequently, add water as necessary to keep from burning.
  6. Remove tomato, onion and spice mixture from the heat. Remove the whole spices. Allow mixture to cool a bit, then blend to a smooth paste, and set aside.
  7. In the now empty kadai pan, add the butter and paneer chunks; stir and cook a few minutes.
  8. Add the smooth, blended tomato paste to the heated paneer. Mix well; then add the cream, and mix to heat; a few minutes.
  9. Remove from heat; mix in the Kasuri methi and fresh chopped coriander, serve.

Notes

Butter Paneer Indiodyssey Feast

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