PANEER BUTTER MASALA
- Sankab Jasim
- Sep 7, 2017
- 1 min read
Serves - 3
Paneer - 200g Butter - 2-3tbsp Cinnamon Clove Onion - 1 Tomato - 1 Ginger-Garlic paste - 1tsp Dry Red Chilly - 3 nos Coconut Oil - 2tsp (Optional) Water - As Required Cashewnut - 4 Nos Fresh Cream - 4tbsp Salt Kasoori Methi (Fenugreek Leaves) - 3/4tsp Coriander Leaves Sugar - 1tsp
Steps
* Soak the cashewnut in water for a few minutes and grind it to make a fine paste.
* Saute cinnamon and clove in coconut oil/butter.
* Add Onion, tomato, dry red chilly, Ginger-Garlic paste and saute well. let it cool and grind the mixture to a fine paste by adding a little water as required.
* Heat butter in a pan and add the grinded onion mixture, salt and saute till it turns a little darker in colour.
* Mix in the cashewnut cream and fresh cream.
* Mix in the paneer cubes and let it boil for a few minutes.
* Add kasoori methi and sugar. Mix well.
* Turn off the flame and finally sprinkle some coriander leaves and fresh cream. Serve hot with Roti or Parathas.
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