Paneer Butter Masala . Would u agree that…. a North Indian vegetarian feast c…

Paneer Butter Masala 🍽
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Would u agree that…. a North Indian vegetarian feast can not do with out a paneer dish in it…. ??
Properly… this model of my panner butter masala recipe is an actual get together pleaser for such events.

Substances:
250 gms paneer -diced into cubes
4-5 medium sized tomatoes blanched in sizzling water, then peeled and puréed to stick
1” ginger piece peeled
1 massive onion chopped
5-6 garlic cloves
2 tbspn Cooking oil
1 tbspn Butter
Cream or malai-2-Three tbspn
paste of 8-10 soaked cashews (elective)
1 tea spoon Kasuri methi
Garam masala:
2-Three Dried crimson chillies
1-2 Bay leaf
1” piece of cinnamon stick
1 inexperienced Cardamom (crushed)
1 Black cardamom (crushed)
1 Star anise
half of tspn cumin seeds
Different spices :
2 tspn Coriander powder
1/Four tspn Kashmiri crimson chilli powder
Salt- to style
Water as required for the gravy.
Technique:
Grind the onion, ginger and garlic right into a clean paste.
Take oil in a wok over medium flame, add garam masala components, add onion ginger garlic paste and sauté till it thickens and turns golden brown, add the puréed tomato and preserve stirring to sauté extra, till the mixed paste turns thicker and darker crimson in coloration.
Add different spices, sauté some extra, add cream/ overwhelmed malai, and blend.
(If u are including cashew paste too, that is when you need to add it, I keep away from including as my gravy is thick sufficient with tomato purée . If u like sweeter gravy, add half of tspn of sugar too at this level)
Add Kasuri methi, then add some water as per how thick u would need the gravy to be. Let it come to a boil.
Stir and add the paneer cubes to this and carry on low flame for 2-Three min whereas stirring in intervals.
(If u like, grill the paneer cubes in butter over a grill pan after which add to the gravy.)Garnish with freshly chopped coriander leaves and a drizzle of cream and Serve.

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