PANEER BUTTER MASALA | Restaurant Style Paneer Butter Masala |

INGREDIENTS

BASE GARVY -

Dried Red Chili - 4 nos.
Green Cardamom - 2 nos.
Cloves - 4 nos.
Bay Leaf - 1 nos.
Cumin - 1 tsp
Tomatoes - 6 nos. (medium size)
Onion - 2 nos.
Garlic - 8-10 nos.
Ginger - 1 inch
Coriander stems - 2 tbsp
Green chilies - 2 nos.
Cashews - 10-12 nos.
Ghee - 1 tbsp
Coriander Powder - 2 tsp
Red chili powder - 2 tsp
Salt to taste
Garam Masala - 2 tsp
Water - 1/4 cup
Ice cubs - 2 nos. (during blending)
Cold Butter - 1 tbsp (during blending)

MALAIDAAR PANEER -

Paneer - 200 gm
Hot Salted water - 2 cups

FINAL COOKING -

Butter - 2 tbsp
Garlic - 6-8 nos. (finely chopped)
Onion - 1 nos. (finely chopped)
Tomatoes - 1 nos. (finely chopped)
Green chili - 1 nos. (thinly sliced)
Kashmiri chili powder - 2 tsp
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Kasuri Methi - A pinch
Fresh Cream - 2-3 tbsp
Coriander leaves as required

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