Author: Jain Recipes Category: Lunch,Dinner Cuisine: Indian
Yields: 04 Serving
Difficulty: Easy
Prep Time: 10 mins
Cook Time: 25 Mins
Total Time: 35 Minute
INGREDIENTS
3 tomato, roughly chopped
2 tbsp butter/Ghee
3 pods cardamom / elachi
1 inch cinnamon
1 bay leaf / tej patta
½ tsp jeera / cumin
1 green chilli, slit
¼ tsp turmeric
½ tsp kashmiri red chilli powder / lal mirch powder
1 cup milk
½ tsp coriander powder
¼ tsp sugar
salt to taste
¼ cup cashew paste, prepared by blending 10 cashews
9 cubes panner
¼ tsp garam masala
½ tsp kasuri methi / dry fenugreek leaves, crushed
INSTRUCTIONS
Step 1firstly heat kadai with 2 tbsp butter/Ghee.
Step 2.saute in ½ ts jeera, 3 pods cardamom, 1 inch cinnamon and 1 bay leaf till they turn aromatic.
Step 3 additionally add 1 green chilli. saute well.
Step 4 further add tomato puree and cook till oil releases from sides.
Step 5.further add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp sugar and ½ tsp salt.
Step 6saute on low flame for a minute or till spices get cooked well.
Step 7keeping the flame on low add ¼ cup cashew paste and 1 cup of milk stirring continuously.
Step 8.additionally add 9 cubes panner.
Step 9cover and simmer for 5 minutes or till panner gets cooked well completely.
Step 10further add ¼ tsp garam masala and ½ tsp crushed kasuri methi. mix well.
Step 11.finally; serve paneer butter masala with tandoori roti or aloo kulcha.
