A famous dish of India liked by many globally. Learn my version of how to make it perfect Dhaba Style Paneer Butter Masala
250 grams paneer
1/2 cup + 2 tablespoon butter
2 tablespoons + 1 teaspoon deggi red chilli powder/mild paprika powder
handful of raw cashews
2 cups chopped celery/cabbage
2 big tomatoes chopped
1/2 tablespoon salt
1/2 teaspoon turmeric powder
1 tablespoon coriander cumin powder
1/2 tablespoon garam masala powder
2 inches 2 cinnamon sticks
1/2 teaspoon asafetida
1/4 cup heavy cream
1 cup chopped cilantro
1 teaspoon dry fenugreek leaves
Process: In a skillet, keeping heat on medium, add 1/2 cup of butter. Once the butter melts, add asafetida and celery. Cover and cook the celery/cabbage on low heat for 5-7 minutes. The celery must change color to golden brown. Add the tomatoes, 2 tablespoons of red chilli powder, coriander cumin powder, garam masala powder and salt. Mix well, cover and cook on low heat until tomatoes turn soft and release water. Mash the tomatoes with the help of a spatula and add cashews. Again cover and cook on low heat for sometime. Remove the lid and turn off the stove. Empty the cooked mixture in a bowl and wipe the surface of the skillet with a cloth or tissue paper. Add remaining butter and add the whole spices one by one, saute for few seconds. Blend the cooked mixture by adding a cup of water into smooth paste. Add that paste to the skillet, add the remaining powdered spices, heavy cream and 1/2 cup of water. Mix all well, add the paneer and dry fenugreek leaves. Cover and cook again for 4-5 minutes on low heat. Turn off the stove and garnish with cilantro.
You may garnish with more cilantro and cream on top, serve hot with rice/chapatis/naan.
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