INGREDIENTS:

FOR GRAVY:

• Onion - 3 nos medium size (Sliced)
• Tomato - 6 nos medium size (sliced)
• Kashmiri chilli - 3 nos
• Ginger chooped - 1 Tblsp
• Green chilli - 2 nos
• Bayleaf - 2 nos
• Cinnamon - 2 inch
• Green cardamom - 3 nos
• Cashew nut / Kaju - 20 to 25 nos
• Oil - 1 Tblsp
• water

FOR PANEER:

• Paneer / Cottage cheese - 1 cup (250 gms)
• Butter - 1 Tbsp

OTHER INGREDIENTS:

• Ginger garlic paste - 1/2 Tbsp
• Kashmiri chilli / Chilli powder - 1 Tbsp
• Garam masala - 1 Tsp
• Fennel seeds crushed - 1 Tsp
• Sugar - 1/2 Tbsp
• Fresh cream / Beated fresh milk malai - 1/4 cup
• Kasuri Methi crushed - 1 Tsp
• Butter - 2 Tbsp
• Oil - 1 Tbsp
• Water
• Salt to taste

PREPARATION

1. First heat oil in Kadai, add onion & saute it for 3 minutes. Then add tomato and give a mix, then add kashmiri dry chilli, ginger, green chilly, cinnamon, cardamom, bayleaf give a mix then add cashew nuts again give a mix, add 1/4 cup water and close lid cook for 10 to 12 minutes in low medium flame (Please mix in between), keep for cool.
2. Take pan and add 1 tbsp butter to heat, then add paneer & fry it for 2 to 3 minutes (do not make brown) keep a side.
3. Take Cooled masala and shift it to the mixy blender. blend it to smooth paste, if required add water.
4. In heated kadai add 2 tbsp butter and 1 tbsp oil add ginger garlic paste saute it until raw smell come out then add kashmiri chilly powder give a mix (low flame) add blended paste, 1/4 cup water mix it continuosly for 2-3 minutes. close lid and cook for 5 minutes add garam masla, fennel seeds crushed, sugar stir it continuosly again close lid for 4 minutes then add paneer give a mix and fry for 4 minutes then add fresh cream mix it. finally sprinkle kasuri methi mix it & cook for 2 minutes.

RESTAURENT BUTTER PANEER MASALA IS READY TO SERVE

BEST SERVE WITH ROTI, NAN, TANDOORI ROTI ETC

SERVE : 4 PEOPLE

TIPS:

1. Can add paneer quantitity less or more
2. Without fry paneer can add.
3. If do not like more bayleaf flavour, can remove before blend masala.
4. Fry gravy till oil seperates.
5. Kasuri methi optional.
6. Fennel seeds optional.
7. If do not have fresh cream, can use fresh milk malai 3 to 4 tbsp beat help with folk.
8. Used Amul barnd Fresh Cream.
9. Can use normal dry chilli, chilli powder (as per spicy)
10. If gravy become thick can use water, as per your consistancy.

***** You can increase or decrease the measurement as per your requirement *********

Thank you,

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