PANEER BUTTER MASALA
Fixings
3 tablespoons spread
250 grams Paneer 3D squares (or Cottage Cheese)
3 Kashmiri Red Chilies
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 Bay leaves
1 inch Cinnamon Stick
3 Cloves
2 Cardamoms
1/2 teaspoon Peppercorns
2 tablespoons Cashewnuts (Chopped)
1 teaspoon White Poppy Seeds (Khus (Optional))
1 Onion, generally hacked
6 Tomatoes, generally hacked
1/2 teaspoon Chili powder
1/2 teaspoon Garam masala (Powder)
1/2 teaspoon Turmeric (Powder)
1/2 tablespoons Ketchup
1 tablespoons Kasuri Methi (Dry)
2 tablespoons Fresh Cream
Salt to taste
Fixings
3 tablespoons spread
250 grams Paneer 3D squares (or Cottage Cheese)
3 Kashmiri Red Chilies
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 Bay leaves
1 inch Cinnamon Stick
3 Cloves
2 Cardamoms
1/2 teaspoon Peppercorns
2 tablespoons Cashewnuts (Chopped)
1 teaspoon White Poppy Seeds (Khus (Optional))
1 Onion, generally hacked
6 Tomatoes, generally hacked
1/2 teaspoon Chili powder
1/2 teaspoon Garam masala (Powder)
1/2 teaspoon Turmeric (Powder)
1/2 tablespoons Ketchup
1 tablespoons Kasuri Methi (Dry)
2 tablespoons Fresh Cream
Salt to taste
INSTRUCTIONS
- In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
- Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions. Once the onions turn translucent, add the tomatoes. Mix well.
- Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
- Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste.
- In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
- Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
- In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.
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