Chili Paneer Butter Masala (Without Onion Garlic)
Servings Prep Time
4-5People 20Minutes
Cook Time
25Minutes
Servings Prep Time
4-5People 20Minutes
Cook Time
25Minutes
Ingredients
For Chili Paneer Butter Masala
Spices for Curry
Instructions
  1. Keep all the ingredients ready.
  2. Heat 3 tbsp oil in a pan or kadhai at medium heat. Once its hot, add cumin seeds and bay leaves. Once cumin seeds starts crackling, add all whole spices listed in ingredient in it. Saute it for few seconds. Add ginger paste and saute it till ginger gets light golden color. Add chopped tomatoes, grated beetroot, kashmiri red chili powder, turmeric powder and salt into it.
  3. Saute it and cover it, let it cook till tomato gets mussy. Add soaked cashew nuts into it. Once tomato gets mussy, turn off the heat. Transfer it in to blander and make a puree along with three fourth cup of water. Once it done, keep it aside.
  4. In same pan or kadhai, heat 1 tbsp oil and butter, once butter gets melted, add green & red bell peppers and little salt. Saute it at medium to high heat till bell peppers gets light brown. Stir it continuously so it doesn’t burn. Reduce the heat at medium heat. Add coriander- cumin powder, garam masala and paneer butter masala powder and stir it for 45 sec.
  5. Strain the tomato puree into kadhai and allow to boil. Add kasoori methi, honey into curry and stir. Adjust the curry consistency, it should be not very thick and not very thin.
  6. Cover it and let it cook for 1 minutes. Add heavy whipping cream and mix it well. Turn off the heat and keep it covered for couple of minutes.
  7. Chili paneer butter masala is ready to be served. Transfer it in serving bowl.
  8. Enjoy delicious flavorful chili paneer butter masala with jeera rice, or paratha or roti, naan.