Paneer Butter Masala I Indian Farmer's Cheese In A Cashew Nut-Butter Gravy by India On A Plate

Rich & delicious Restaurant Style Paneer Butter Masala is sure to be a super hit with your friends & family! Ingredients & Recipe below:

Ingredients For Makhani Paste:
2 tbsp cooking oil
2 tbsp butter
5 cloves
Cardamom seeds from 2 pods
2 red onions - thinly sliced
3 cloves of garlic
1 inch ginger - minced
2 tomatoes - sliced
14 cashew nut halves

Ingredients For Cooking Paneer Butter Masala:
2 tbsp cooking oil
2 tbsp butter
1 green chili - cut into half then thinly sliced
1 red onion - chopped finely
1/2 tsp turmeric powder
1 tbsp cumin-coriander powder mix
Salt to taste
1 to 1.5 cup water
2 tbsp yogurt/curd - whisked
12 oz paneer - cut into about 32 cubes
1 tsp Kasuri Methi (fenugreek) leaves - hand crushed
2 tbsp chopped cilantro/coriander leaves

Cooking Instructions/Method:
1. Make Makhani paste by adding ingredients listed above for paste
in a hot sauce pan as per video. Turn off heat once done & let cool for 10 to 15 minutes. Add mixture to blender to make thick paste. Set aside

2. Add 2 tbsp cooking oil & butter to nonstick saucepan
Saute chopped onion until golden brown
Next add turmeric powder, cumin-coriander powder & salt to taste
Saute until oil begins to separate then add 1.5 cups of water. Mix well
Now lower heat to a simmer then stir in whisked yogurt/curd quickly
Toss in paneer cubes, mix gently to coat evenly with gravy then cover & let simmer for 5 minutes
Open lid and add in chopped cilantro/coriander leaves & Kasuri methi
Mix well, cover & let simmer on low for 5 more minutes
Wala! Your delicious Paneer Butter Masala - Restaurant Style is ready!
Transfer to serving bowl, enjoy with Naan, Roti or steamed Basmati rice.