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.