PANEER MAKHNI
Ingredients
For masala paste
For curry
Instructions
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Firstly, in a large kadai heat Oil and Butter. Add Cloves, cardamom and saute on low flame until it turns aromatic.
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Now add onion, garlic, ginger. Saute until onions shrink slightly. Further add tomato, cashew and saute for 2 minutes.
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Cover and boil for 10 minutes, or until tomato softens. Cool completely and transfer to the blender and blend to smooth paste. Pass the curry to the filter to get rid of seeds and skin.
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Smooth and silky, the tomato-onion paste is ready. Keep aside.
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How to make paneer butter masala:
Firstly, in a large pan or Handi heat oil, butter, bay leaf and chilli. Saute until the spices turn aromatic. Now add onion and saute until onions turn and golden brown.
Keeping the flame on low, add turmeric, chilli powder, coriander powder, cumin powder, garam masala and salt.
Saute until the spices turn aromatic. Make sure not to burn the spices. Add in prepared onion tomato paste and mix well.
Cook until the oil separates from the masala paste. Now add water as required and mix well adjusting the consistency.
Further, add in cream and mix well. Also, add paneer and mix gently. Simmer for 5 minutes, or until the paneer absorbs the flavor.
Add Kasuri methi and chopped coriander. Mix well. Finally, enjoy paneer butter masala with roti or Naan.