PANEER BUTTER MASALA
INGREDIENTS
Paneer - 200 gms
Onion - 3 nos.
Tomato - 2 nos.
Ginger garlic paste - 1.5 tsp
Butter - 6 tbsp
Cashews - 1 hand full
Tomato ketchup - 2.5 tbsp
Salt - as required
Sugar - 2 tsp
Turmeric powder - 1 tsp
Corriander powder - 3 tsp
K.chilly powder - 2.5 tsp
Garam masala - 1.5 tsp
Fresh cream - 5 tbsp
Corriander leaves - few
Kasuri methi - few
METHODS
1. Soak the cashews and grind it to a clean paste.
2. Slice the onion, tomatoes and paneer and keep it ready.
3. Now heat the kada with 3 tbsp butter. Add onions and saute it.
Then add ginger garlic paste, saute till the raw smell disappears. Then add tomatoes and saute for few minutes.
4. Now add turmeric powder, Corriander powder, garam masala and K.chilly powder and saute for few minutes in low flame without burning. Switch off the flames and allow the ingredients to cool and make it to a fine paste.
5. Now heat the kada with the remaining butter and add the grinded paste and saute till the butter seperates.
6. Add the tomato ketchup, salt and sugar and saute for a minute and add the cashew paste along with add 1/4 cup water.
7. Cook till the paste absorb the cashew flavour.. when the consistency of the butter masala starts thickening crush and add the kasuri methi.
8. Add the fresh cream and give a slight stir. Now garnish with few fresh cream, cashews and Corriander leaves.
Paneer butter masala is ready to serve. Yummy tasty semi gravy masala very well suits with naan, butter naan, aapam, fried rice etc.. Happy appetite.. keep supporting *Ferdin's kitchen*
