PANEER BUTTER MASALA

“Butter zyada, sawaal kam.”

Tomato-butter gravy coloured with Sunder Kashmiri Mirchi and finished with kasuri methi.

TIME 35 minSERVES 4DIET VegHOST Pihu

SAMAAN

01Boil tomatoes and cashews 10 minutes. Blend smooth and strain.

02Melt butter, cook ginger-garlic paste 30 seconds.

03Add the puree and Kashmiri mirchi. Simmer 10 minutes until glossy.

04Add salt, sugar, garam masala and paneer. Simmer 3 minutes.

05Finish with cream and crushed kasuri methi.

PIHU KA TIP“Chief Chatkaara Officer approved. Sunder daalo, swaad badhao.”Strain the puree for a restaurant-smooth gravy.

Why use Kashmiri chilli?

It gives bright red colour with mild heat.

Is paneer butter masala the same as paneer makhani?

Yes. Makhani means made with butter.