PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS

• Paneer (cottage cheese) cut into cubes - 1 packet (200 grams)
• Tomatoes chopped - 5-6
• Ginger (grated) - 1/2 inch
• Green chilli (chopped) - 1
• Sugar - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander (Dhania) powder - 1 teaspoon
• Kasoori methi - 1 teaspoon
• Salt to taste - 1 teaspoon approx
• Asafoetida (hing) - a pinch
• Cumin seeds (jeera) - 1/4 teaspoon
• Red chilli powder - 1/2 teaspoon
• Cashew nuts - 2-3
• Cream - 2-3 tablespoons
• Oil - 2 tablespoons
• Garam masala powder - 1/4 teaspoon
• Water - 2cups

METHOD

• Heat oil in a pan.
• Add asafoetida (hing) & cumin seeds (jeera).
• As they crackle, add grated ginger.
• As ginger turns light brown, add the chopped tomatoes & green chilli.
• Add coriander (dhania) powder, turmeric powder, salt & red chilli powder to the tomatoes.
• Mix them well.
• Cook the tomatoes for 7-10 minutes.
• After 7-10 minutes, turn off the flame & allow the mixture to cool down.
• Grind this mixture in a mixer grinder.
• Next, put this mixture back in the pan & turn on the flame.
• Add kasoori methi & sugar to the mixture.
• Cook it well till the mixture starts leaving oil.

• Next, take the cashew nuts & make a paste.
• Add a little water to the paste & then add it to the tomatoes.

• Mix them well & then add 1/2 a cup water to the tomatoes.
• Bring them to a boil & then add the rest of water.

• Boil it well to make a slightly thick gravy.
• Add 2-3 tablespoons of cream to this gravy on a lower flame.
• You can use either dairy fresh cream or Amul packaged cream for this purpose.
• Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.

• Now, add paneer cubes to the gravy.
• Allow them to boil (1-2 boils)

• Once cooked well, turn off the flame.
• Add garam masala & mix.
• Paneer butter masala is ready to serve.