7 Paneer Butter Masala Prepared by Ms. Jolly Suri. • 2 tsp LITE HOUSE Rice Bran Oil • 1 bay leaf • ½ inch cinnamon stick • 3-4 cloves • 6-7 large garlic cloves, roughly chopped • 1.5 inch ginger, roughly chopped • 1 large onion, roughly chopped • 3-4 large tomatoes, roughly chopped • 10-15 whole cashews • 1 cup water • 2 tbsp unsalted butter Jolly Suri Universal Crown Director Bhopal (M.P.) F R OM T H E K I T C H E N O F • 1 tsp red chilli powder • ½ tsp garam masala • ¼ tsp cardamom powder • 1 tsp sugar • ¾ tsp salt or to taste • ½ tbsp tomato paste (optional) • 3-4 tbsp cream • 250 g paneer, cubed • 2 tsp crushed kasuri methi • chopped coriander, to garnish • Heat 1 teaspoon LITE HOUSE Rice Bran Oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick and cloves and sauté for a few seconds. • Add the onion, garlic, ginger and sauté for 2-3 minutes until the onion is translucent. • Add the tomatoes and cashews and mix. • Then, add 1 cup of water. • Cover the pan and cook on medium heat for 15 minutes. • After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves. • Let the mixture cool down a bit and then transfer to a blender. • Grind the masala to a smooth paste and set aside. • To the same pan, now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat. • Once the butter melts, add the red chili powder and fry for few seconds. This will give the curry a nice red colour. • Then add the ground paste back into the pan along with the garam masala, cardamom powder, sugar, salt and tomato paste (if using). Mix well and cook for 1-2 minutes. • Then add the cream and mix. • Add in the paneer and cook for 2-3 minutes on medium heat. Finally, add crushed kasuri methi. • Garnish with chopped coriander and serve hot with naan or rice! METHOD INGREDIENTS
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