Name: Paneer Butter Masala ! Dhabha style. recipe by Swapna Sunil at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 200 gm : Paneer, cubed; 5 large : Tomato,pureed; 2 medium : Onion, finely chopped; 2 tbsp : Butter; 1 tbsp : Oil; 1 no : Black cardamom; 2 no : Green Cardamom; 4 no : Cloves; 1 inch : Cardamom stick; 2 no : Bay leaves; 1 tsp : Cumin seeds; 1 tbsp : Ginger garlic minced; 1 tsp : Cumin powder; 1 tbsp : Coriander powder; 1 tsp : Coriander seeds ,crushed; 1 tbsp : Kasoori methi; 1 tsp : Garam masala powder; 2 tsp : red chilli powder; Salt to taste; 1 tsp : Sugar; 2 tbsp : Cashews; 2 tbsp : Milk; 1 no : Papad, roasted , crushed; 2 tbsp : coriander leaves chopped

ABOUT Paneer Butter Masala ! Dhabha style. RECIPE

Paneer butter masala is one of utmost famous delicacies of Indian cuisines. Dhabha style paneer masala definitely stands out in comparision to the regularly made due to the addition of roasted papad,kasoori methi and crushed coriander seeds.All in All making it a show stopper for any gathering.

Ingredients Serving: 6

200 gm : Paneer, cubed
5 large : Tomato,pureed
2 medium : Onion, finely chopped
2 tbsp : Butter
1 tbsp : Oil
1 no : Black cardamom
2 no : Green Cardamom
4 no : Cloves
1 inch : Cardamom stick
2 no : Bay leaves
1 tsp : Cumin seeds
1 tbsp : Ginger garlic minced
1 tsp : Cumin powder
1 tbsp : Coriander powder
1 tsp : Coriander seeds ,crushed
1 tbsp : Kasoori methi
1 tsp : Garam masala powder
2 tsp : red chilli powder
Salt to taste
1 tsp : Sugar
2 tbsp : Cashews
2 tbsp : Milk
1 no : Papad, roasted , crushed
2 tbsp : coriander leaves chopped

Instructions

Prep work : Cube the paneer add them to warm water and set aside.Blend cashews and milk together into smooth cream. Puree the tomatoes, mince ginger garlic and onions separately and set them ready.
In a pan add butter and oil. Once melted and hot add whole garam masala and cumin seeds. Saute for few seconds.
Add minced ginger, garlic and onions. Saute and cook until onions turn lightly golden.
Add the tomato puree ,cover and cook for 8 to 10 minutes stirring in intervals until most of the moisture evaporates and starts to leave the sides.
Add the dry spices, crushed coriander seeds along with salt and chilli powder. Mix and saute for a minute or so.
Crush the papad,kasoori methi and add them to the gravy.Stir well.
Add a cup or more of water according to preference and bring it to a gentle simmer.
Add the cubed paneer,cashew milk cream, sugar and chopped coriander.
Stir well and continue cooking for five minutes or more until required consistency is attained.
Sprinkle with a dash of kasoori methi, crushed papad and serve hot with any flat bread or rice of choice.
Rustic and Earthy Paneer butter masala is ready to devour !

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