Paneer Butter Masala Butter Paneer Masala Recipe Tawa Paneer Masala Recipe Indian Cheese Curry Reci

This week I am making Paneer Butter Masala! A delicious Butter Paneer Masala Recipe! This is Indian Cheese Curry at it's best and it is delicious! This dish is from the Punjabi region of Northern India and I am making it nice and spicy for my viewer Silvie! The recipe can found below! Enjoy!
Ingredients
1 Lbs paneer
2 Tbsp butter
2 Tbsp oil
3-4 Medium onions sliced or pureed I am using sliced.
5 tomatoes chopped or use tomato puree
1 tsp cumin powder
1 tsp Black seed nigella sativa or kalonji
Note: cumin and nigella compliment and temper each others flavors
2 1/2 teaspoon ginger paste
2 1/2 teaspoon garlic paste
4 green chilies sliced lengthwise
4 Kashmiri Red chilies
1/2 Cup whole cream or more.
1 tsp red chilli powder or add to taste
1 tsp turmeric powder
1 tbsp coriander powder
2 teaspoon crushed kasuri methi(dried fenugreek leaves)
2 or 16 to 20 teaspoon cashew nuts paste
1/2 teaspoon sugar(leave sugar out and make this dish spicy)
Fresh coriander leaves chopped
1 teaspoon cooking oil
Salt to taste
Instructions
Make small pieces of paneer 1 inch cubes and keep aside in the fridge.
Heat 2 teaspoon oil in a pan and add sliced onion.
Saute onions til onion turns golden brown in color carmelized if you want.
Remove the onion and set aside to cool.
**In a blender add chopped tomatoes, ginger/garlic pastes and green chilies, Kashmiri red chilies grind into a smooth puree.

**Note: At this point you can make the puree as above or have the above ingredients not in a puree and add to this curry whole as I do in the video.
Use little water while making a fine paste out of it if necessary to keep the mixture moving in processor.
Reheat the same pan and now melt butter/ghee in it.
Add cumin and nigella sativa powder and garam masala and saute one minute on low flame with continuous stirring.
Add fried onions and cook one minute.
Add tomato mixture and bring to boil then to simmer
Now red chili powder, turmeric powder, coriander powder
Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
Add cashew nut paste mix well and cook it for one minute.
Then add pieces of paneer and crushed kasuri methi in sauce.
Cook it for 2 minutes or so on low flame to get consistency of sauce you want
Check to make sure the paneer is getting soft.
Garnish with few finely chopped coriander leaves and serve.
This masala goes great with any Indian flat bread.
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The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas: