What you need:
1 tablespoon oil
2 tablespoon ghee
2 tablespoon butter
2-3 Cardamom
2-3Clove
1 inch Cinnamon
200 grams Panner
2 Onions
2-3 Tomatoes
Cashew [7-8 cashews soaked in warm water for 10 minutes and ground to fine paste]
Salt to taste
Pinch of Turmeric
1-2 teaspoon Chilli powder [can vary according to taste]
1 tablespoon Ginger Garlic Paste
1/2 cup cream
1 tablespoon Kasuri Methi
2 tablespoon Coriander
How to Make it:
- Heat oil and ghee in a pan
- Add Cinnamon, clove, and cardamom
- Sauté chopped onions and cook till they turn translucent.
- Add chopped tomatoes and cook till they become soft and mushy
- Add the cashew paste and cook until the flavors are mixed well.
- Add salt, turmeric, and red chili powder.
- Cook until all the ingredients are mixed well and are soft.
- Once the mix is completely cool, blend it to a smooth paste.
- Heat butter in a pan.
- Add ginger-garlic paste and let cook till the raw smell goes.
- Add the ground masala and cook well till the gravy thickens. Add salt according to the taste.
- Add paneer and crushed Kasuri methi. Cover and cook for about 5 to 10 minutes.
- Switch off, and add cream to enjoy rich and creamy Paneer Butter Masala.