PANEEER BUTTER MASALA



INGREDIENTS

FOR ONION TOMATO PASTE:

  • 2 TSP OIL

  • 1 BIG ONION, SLICED - 150 Gms

  • 1 INCH GINGER - 20 Gms

  • 6 CLOVE GARLIC - 20 Gms

  • 2 BIG TOMATO, CHOPPED - 225 to 250 Gms

  • 10 CASHEW / KAJU


OTHER INGREDIENTS:

  • 2 TBSP BUTTER - 2 CUBES

  • 2 PODS CARDAMOM

  • 1 BAY LEAF

  • ¼ TSP TURMERIC

  • 1 TSP KASHMIRI RED CHILLI POWDER

  • ¼ TSP GARAM MASALA

  • ¼ TSP CUMIN POWDER

  • 1 CUP WATER

  • ½ TSP SUGAR

  • 1 TSP SALT

  • 2 TBSP CREAM - 25 Gms

  • 20 CUBES PANEER / COTTAGE CHEESE - 250 Gms cut in 1.5 Inch Cubes or give Modern Paneer Block repacked without cutting

  • 2 TBSP CORIANDER, CHOPPED - 15 Gms

  • ½ TSP KASURI METHI, CRUSHED - 5 Gms

  • ¼ TSP GARAM MASALA


INSTRUCTIONS

  • FIRSTLY, IN A LARGE KADAI HEAT 1 TSP BUTTER AND 1 TSP OIL.

  • SAUTE  ONION, GINGER AND GARLIC UNTIL IT SHRINKS SLIGHTLY.

  • NOW ADD TOMATO AND CASHEWS A MINUTE.

  • COVER AND COOK FOR 10 MINUTES OR UNTIL TOMATOES TURN SOFT AND MUSHY.

  • COOL COMPLETELY AND TRANSFER TO THE BLENDER.

  • BLEND TO SMOOTH PASTE ADDING WATER IF REQUIRED.

  • IN A KADAI HEAT BUTTER AND SAUTE CARDAMOM AND BAY LEAF.

  • KEEPING THE FLAME ON LOW ADD ¼ TSP TURMERIC, 1 TSP CHILLI POWDER, ¼ TSP GARAM MASALA AND ¼ TSP CUMIN POWDER.

  • SAUTE UNTIL THE SPICES TURN AROMATIC WITHOUT BURNING.

  • ADD IN PREPARED ONION TOMATO PASTE AND SAUTE WELL.

  • SAUTE UNTIL OIL SEPARATES FROM SIDES. ADD 1 CUP WATER, ½ TSP SUGAR AND 1 TSP SALT.

  • MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.

  • ALSO, ADD 2 TBSP CREAM AND MIX WELL. NOW ADD CUBES OF PANEER AND MIX GENTLY.

  • COVER AND SIMMER FOR 10 MINUTES OR UNTIL FLAVOURS ARE ABSORBED.

  • FURTHER ADD 2 TBSP CORIANDER, ½ TSP KASURI METHI AND ¼ TSP GARAM MASALA. MIX WELL.

  • FINALLY, ENJOY PANEER BUTTER MASALA WITH ROTI OR NAAN.


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