Paneer Butter Masala – Cottage Cheese Cooked in Cashew and Tomato Gravy

In a Punjabi household, Paneer or cottage cheese preparation is a must, if one has guests coming over or for a grand meal at home on special occasions. This is one of the recipes, which comes to my rescue, when I have guest coming over for a meal at short notice or if I am making an elaborate meal and have many dishes to prepare that are time consuming. The recipe is quick to prepare and comes out well with little effort.

I learnt this recipe from my second guru, my sister. Over a period of time I have learnt to keep the recipes simple with fewer ingredients without compromising on taste. Most of the ingredients are always available at home, except Paneer or cottage cheese. Depending on the time available , I either buy Paneer from store or make it at home. I prefer to use as many fresh ingredients as possible, to avoid preservatives.

Print Recipe

Paneer Butter Masala - Cottage Cheese Cooked in Cashew and Tomato Gravy

Course

main course

Cuisine

indian

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

60 minutes

Servings

serving

Ingredients

• 200 grams paneer cut into cubes
• 1 tablespoon oil
• 1 tablespoon butter
• 10 cashew kernels
• 6 cloves garlic
• 1 tablespoon fenugreek roasted dry leaves
• 1 teaspoon chilli flakes
• 2 tomato large pureed
• 1 tablespoon sugar
• 1 + 1/8 cups milk
• to taste salt

Course main course Cuisine indian Prep Time 20 minutes Cook Time 20 minutes Passive Time 60 minutes Servings serving Ingredients 200 grams paneer cut into cubes 1 tablespoon oil 1 tablespoon butter 10 cashew kernels 6 cloves garlic 1 tablespoon fenugreek roasted dry leaves 1 teaspoon chilli flakes 2 tomato large pureed 1 tablespoon sugar 1 + 1/8 cups milk to taste salt

Instructions

1. Soak the cashews in 1/8 cup milk for 30 minutes and then make a paste
2. In a pan heat the butter and add oil. Add finely chopped garlic and fry it till light pink.
3. Add chilli flakes and fry for another 10 seconds and then add cashew paste and stir till it is dry and you can see oil on the edges of pan.
4. Add roasted fenugreek leaves and stir for a minute.
5. Add pureed tomato and stir till it the oil leaves the gravy.
6. Add sugar and stir and then add milk and let the gravy boil. Now add paneer and salt. Boil for a minute and switch off the flame.
7. Goes well with chapati or laccha paratha.

Recipe Notes

If you like the recipe please show your support by hitting the little heart below and follow me.

I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.

Couple it with:

Share this Recipe