Paneer Matar Butter Masala (Indian Cottage Cheese and Peas Masala With Butter) Recipe by Archana’s Kitchen

To start making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a large pan till it’s barely golden/ creamy golden and preserve it apart.

The following step is to arrange the masala/gravy. Warmth butter/clarified butter in a big heavy bottomed pan, add onions and peas/matar.

Sauté till onions & peas/matar until the onions flip clear. Add ginger and garlic and stir for 1 to 2 minutes.

Add entire dry pink chilies, cloves, cardamom, cinnamon, entire black peppercorns and coriander seeds (that’s all the entire spices) and stir a number of instances.

Add tomatoes and cook dinner till tomatoes flip comfortable and mushy. Take away from warmth and preserve apart to chill a bit of.

Puree this whole combination together with 1/4 cup of cashews till easy, including a bit of water if required.

Switch this gravy again to the vast pan and place on warmth. Add shallow fried paneer items to the gravy, add salt to style, sugar, kasuri methi, chili powder (if utilizing), water if required to realize desired consistency and simmer on low warmth for the flavors to mingle.

Lastly add milk, combine effectively, enable the curry to simmer for an additional minute or so on low warmth, then take away.

Serve Paneer Matar Butter Masala with Phulkas and even steamed rice for a scrumptious weekday meal.