This recipe provides instructions for making Paneer Butter Masala with two variations: without onion and garlic, and with onion and garlic. The paneer is combined with a rich tomato-based sauce, seasoned with various spices, and garnished to enhance flavor. The recipe also includes the steps to prepare Kadai Paneer, which features a special spice mix.
1: For paneer butter masala, start with 300 gms of paneer, 3 tomatoes, 1/2 cup of cashews, 1 tbsp butter or ghee, and other listed ingredients.
2: Prepare the kadai masala by dry roasting 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 2 cardamom, 3-4 peppercorns, 3-4 cloves, and 2 dry red chillies. Grind to powder and keep aside.
3: Cube 250 gms of paneer and fry in a mix of 2 tsp butter and 1 tsp oil until golden brown, then soak in warm water.
4: In the same pan, add 1 tsp oil, and sauté 1 sliced onion, 1 chopped tomato, and a handful of cashews till soft.
5: Grind the sautéed mix to a paste and keep aside.
6: For making kadai paneer, heat 1 tbsp oil, add 1 tsp cumin seeds, a bay leaf, a piece of cinnamon, and 1 tsp ginger garlic paste.
7: Add the cubed onion, cubed capsicum, and salt as needed, with the rest of the spices.
8: Combine the roasted ground powder, fried paneer, and onion-tomato paste. Cook well.
9: Garnish with lime juice and coriander.
