PANEER BUTTER MASALA- MINI



INGREDIENTS

FOR ONION TOMATO PASTE:

  • 2 TSP OIL

  • 1 BIG ONION, SLICED - 150 Gms

  • 1 INCH GINGER

  • CLOVE GARLIC - 10 Gms

  • 1 BIG TOMATO, CHOPPED

  • 10 CASHEW / KAJU

OTHER INGREDIENTS:

  • 2 TBSP BUTTER - 2 CUBES

  • SPICE MIX

  • 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

  • PANEER / COTTAGE CHEESE

  • 2 TBSP CORIANDER, CHOPPED - 15 Gms

  • ½ TSP KASURI METHI, CRUSHED - 5 Gms

INSTRUCTIONS

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

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

  3. NOW ADD TOMATO AND CASHEWS 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 BUTTER AND SAUTE CARDAMOM AND 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 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.

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