Paneer Butter Masala

Paneer Butter Masala has been favorite for ages. Whenever I step into a dabba or North Indian restaurant, I always end up ordering this.

Today, we had some guests at home and I wanted to try this out. It came out tasty and yummy. I did not add cream or fat, but still managed to make it creamy using whole milk and almond paste. A must try recipe!!!

Ingredients

Paneer 250 grams (fry in two spoons

Tomatoes -4 (blanch in hot water and remove skin, then grind)

Big onions - 2 Cut into slices, fry in a spoon of oil with 1 cardamom and bayleaf. After that, boil that in water for 5 minutes to take out the raw smell. Then make paste.

Ginger garlic paste - 1 tbsp

Whole milk - 1 cup

Almond - soak in water, take out skin and grind to a smooth paste

Shahi paneer masala - 1 1/2 tbsp

chilly powder - 1/2 tsp

Kasuri Methi - 1 tbsp

Method

Take 2 tbsp oil. Fry onion paste till it turns pink. Then add ginger garlic paste and fry till raw smell goes. Add tomatoes and let it cook for five minutes. Add Shahi paneer masala and mix without lumps. Let it cook for another 5 minutes. Then add almond paste and milk. Adjust milk according to the thickness you need. Let this simmer till you get the desired consistency. Add Kasuri Methi in the end and mix.

Your yummy Paneer Butter Masala is ready to serve with rotis or pulao rice.

Let me know your feedback.