Paneer Butter Masala – Cottage Cheese Cooked in Cashew and Tomato Gravy
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
20minutes 60minutes
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
20minutes 60minutes
Ingredients
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

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