PANEER BUTTER MASALA

INGREDIENTS

FOR ONION TOMATO PASTE:

  • 1 TSP BUTTER

  • 1 TSP OIL

  • 1 ONION, SLICED

  • 1 INCH GINGER

  • 3 CLOVE GARLIC

  • 2 TOMATO, CHOPPED

  • 10 CASHEW / KAJU

OTHER INGREDIENTS:

  • 2 TBSP BUTTER

  • 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

  • 20 CUBES PANEER / COTTAGE CHEESE

  • 2 TBSP CORIANDER, CHOPPED

  • ½ TSP KASURI METHI, CRUSHED

  • ¼ TSP GARAM MASALA

INSTRUCTIONS

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


2. SAUTE 1 ONION, 1 INCH GINGER AND 3 CLOVE GARLIC UNTIL IT SHRINKS SLIGHTLY.


3. NOW ADD 2 TOMATO AND 10 CASHEW FOR A MINUTE.


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


5. COOL COMPLETELY AND TRANSFER TO THE BLENDER.


6. BLEND TO SMOOTH PASTE ADDING WATER IF REQUIRED.


7. IN A KADAI HEAT 2 TBSP BUTTER AND SAUTE 2 PODS CARDAMOM AND 1 BAY LEAF.


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


9. SAUTE UNTIL THE SPICES TURN AROMATIC WITHOUT BURNING.


10. ADD IN PREPARED ONION TOMATO PASTE AND SAUTE WELL.


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


12. MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.


13. ALSO, ADD 2 TBSP CREAM AND MIX WELL. NOW ADD 20 CUBES OF PANEER AND MIX GENTLY.


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


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


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

0 views0 comments

Recent Posts

See All
Image by Katherine Chase
We Would Love To Know What You Think
Rate UsPretty badNot so goodGoodVery goodAwesomeRate Us