Onion, Cashew Nut, Skim Milk Powder, Salt, Sugar, Garlic, Chilli, Tomato Powder, Corn Starch, Dry Ginger, Coriander, Dry Fenugreek Leaves, Cumin, Mint Leaves, Black Cardamom, Turmeric, Clove, Cassia Bay Leaf, Star Anise, Mace, Nutmeg, Black Pepper, Green Cardamom, Caraway.
Additional Ingredients Required
1 cup/ 225g paneer, cut into 1" cubes
2 medium/ 150g tomato purée
50g Bayo Paneer Butter Masala Mix
½ cup/ 100ml milk
3 tbsp/ 45g butter
2 tbsp oil
1 cup/ 200ml water
How To Cook
1) Make a paste of Bayo Paneer Butter Masala Mix and milk.
2) Heat oil in a pan, add tomato purée and cook till the oil oozes out.
3) Add paste and cook for 2-3 minutes.
4) Add water, paneer and butter. Cook till the gravy thickens. Garnish with cream or butter & serve hot