INGREDIENTS:
- 1 tbsp. Oil
- 1 cup cubed onions, 3 medium (optional)
- 1.5 cups finely chopped tomatoes (3 large)
- salt as needed
- 10 to 12 cashew nuts
- 1 tsp. Coriander powder
- ½ to ¾ tsp. garam masala powder
- ½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
- ½ tsp.sugar(optional)
- 1 ½ tbsp.Butter
- 1 bay leaf
- 3 green cardamom
- 1 small cinnamon stick
- 2 to 3 cloves
- 1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
- 250 grams paneer (2 heaped cups)
- ½ tsp. kasuri methi
- 3 tbsp. cream (for restaurant style)
- Few coriander for garnishing
PREPARATION
1.
Heat a pan with oil, fry onions until
they turn transparent.
2.
Fry tomatoes with salt for 3 minutes.
3.
Cook covered till the mixture turns
soft and mushy.
4.
Add garam masala, coriander powder,
cashews, red chili powder and sugar if using. Fry until the mix gets roasted
well and it should begin to leave the sides of the pan. Switch off the
heat
5.
When the mixture cools, blend it with
1 cup water in a blender to very
MAKING
PANEER BUTTER MASALA:
1.
1 Add butter to the same pan, add dry spices and fry for
one to 2 minutes.
2.
Add ginger garlic paste and saute well until the raw
smell disappears.
3.
Pour the blended puree, add red chili powder, if desired
¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the
gravy reach the desired consistency before you add
paneer.
4.
Add paneer kasuri methi. Stir well and cook for 3
minutes. Can add cream if desired.
5.
Transfer butter paneer to a serving bowl and garnish
with cream or crushed pepper or coriander
leaves.
Recipe by Keerthana Nair
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