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PANEER BUTTER MASALA

Restaurant style paneer cooked in rich tomato gravy with butter and infused with aromatic spices.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • Paneer/ Indian Cottage Cheese
  • 2 medium size Tomatoes
  • 1/2 tbsp Ginger garlic paste
  • 2 tbsp vegetable Oil
  • 1 tsp Coriander powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • salt To taste
  • 2 tbsp Cashew nut
  • 1.5 tbsp Knor Chef’s Royal Vegetable masala
  • 1 tbsp Coriander leaves
  • 4 Cardamom pods
  • 1 tsp poppy seeds
  • 1 tbsp low fat cream
  • 1 tsp cumin seeds

  • 1 Take the chopped tomatoes in a grinder and grind them to make the tomato puree. Take out the puree in a bowl. Soak the poppy seeds and cashew nuts in warm water for half an hour. In a grinder, add soaked cashew nuts and poppy seeds and grind it to make the fine paste.
  • 2 Heat oil in pan add cumin seeds cardamom pods and allow it to splutter, add ginger garlic paste and fry for 30 seconds.
  • 3 Then add tomato puree. Cook it on a medium flame for 2-3 minutes or till oil separates. Now add ground cashew paste, turmeric powder, red chili powder and coriander powder, 1 tbsps. Knorr Chef's Royal Vegetable Masala. Cook the spices on a low flame till oil shows separately.
  • 4 Add 1 cup of water (150 ml).
  • 5 Add paneer cubes and cook covered on a medium flame for 2-3 minutes till the gravy is thick enough. Switch off the flame, add cream, mix it well
  • 6 Garnish with chopped coriander leaves
  • 7 Serve hot and enjoy.