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Paneer Butter Masala

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Paneer Butter Masala

Paneer Butter Masala or Paneer Makhani is a popular North Indian main-course dish. This dish can be enjoyed with naan, roti or rice.

Ingredients

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    Paneer 200 gms cut in cubes
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    2 Tbsp butter
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    1 Tbsp oil
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    2 Onions cut in cubes
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    4 tomatoes cut in cubes
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    A bay leaf
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    Cinnamon- small piece
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    Cloves 4-5
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    Cardamom 2-3
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    Cumin seeds- 1 tsp
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    Garlic pods 8-10
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    Ginger- small piece
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    Cashewnuts 15-20
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    Dry fenugreek leaves- 1 tsp
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    Salt as required
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    Red chilly powder- 1 tsp
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    Garam masala powder- 1 tsp
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    Coriander powder- 2 tsp
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    Turmeric powder- 1/4 tsp
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    Honey/sugar- 1 tsp
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    Fresh cream 4 tbsp
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    some fresh coriander

Method

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    In a wok, add butter, cumin seeds, cloves, cardamom and cinnamon sticks and stir fry it for few minutes.
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    Add garlic and ginger and fry for a minute.
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    Add the onions and cook until they are cooked and tender.
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    Add the tomatoes and cook for about 2 – 4 minutes.
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    Add the cashew nuts, salt to taste and water and cover the wok with a lid on a medium high flame for about 10 – 12 minutes.
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    Once cooked, let it cool down slightly and then add this to a mixture along with little water and blend for about 30 – 40 seconds.
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    Strain this mixture into another bowl to avoid lumps.
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    In a wok, add the butter and oil.
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    Add a bay leaf followed by red chilli powder and stir well. Then quickly add the strained mixture to it and cook for about 4 – 5 minutes.
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    Add salt, turmeric powder, coriander powder, garam masala and mix well.
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    Using hands, crush the fenugreek leaves and add to the gravy.
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    Add honey and then stir in the fresh cream.