list of paneer butter masala
- Paneer: 250 grams, cut into cubes
- Butter: 2-3 tablespoons
- onion: 2-3 tablespoons
- Tomatoes: 2 large, pureed
- Ginger-garlic past: 1 tablesppoon
- Cashews: 10-12, soaked in warm water and then ground into a paste
- Creem: 2-3 tablespoons (optional, for extra richness)
- Milk: 1/2 cup (optional, to adjust the gravy consistency)
- Garam Masala:1/2 teaspoon
- Red Chili Powder:1 teaspoon (adjust to taste)
- Turmeric Powder:1/4 teaspoon
- Coriander Powder: 1 teaspoon
- Kasuri Methi(Dried Fenugreek Leaves): 1 teaspoon, crushed
- Salt:To taste
- Suger:teaspoon (optional, to balance the flavors)
- Fresh Coriander Leaves:For garnish
- Water:As needed