Ingredients
Serves : 2-3
- 4 tablespoons butter
- 1 cup cubed paneer ( Indian cheese)
- ½ cup onion paste
- 2 tablespoons coconut paste
- 1 tablespoon cashew nut paste
- ½ teaspoon cuscus
- 1 tablespoon fresh cream
- 2 teaspoons red chili powder
- 2 teaspoons garam masala powder
- Salt as needed
- 4-5 medium size tomatoes – pureed
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Cooking Time: 20-30 minutes
Preparation Time: 10-15 minutes
Main Course - Vegetarian
Cooking Time: 20-30 minutes
Preparation Time: 10-15 minutes
Main Course - Vegetarian
Instructions
- Heat oil and butter in a pan.
- Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
- Add ginger-garlic paste and fry till the raw aroma disappears.
- Add the tomato puree and stir well.
- Add red chili powder after 2-3 mins and stir again.
- Saute till the oil starts to leave the sides of the tomato paste.
- Add cashew paste and stir well.
- Saute the cashew paste till the oil begins to leave the sides of the masala paste.
- Add water and stir.
- Simmer on a low flame.
- Add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
- Add the paneer cubes and cook them for 2-3 minutes till they become soft.
- Don’t cook for a long time as the paneer will become dense.
- Lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
- Garnish paneer butter masala with coriander leaves and serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle
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