Paneer butter masala

De Swasthi's Recipes · 45 min

Ingredientes

Preparación

1. Heat the oil in a pan and add the cardamom, onions, ginger and garlic. Sauté for 4 to 5 minutes, until the onions turn transparent.
2. Add the tomatoes, salt and cashews, mix well and cook covered until the tomatoes are mushy and broken down, about 7 minutes on medium heat. Add a splash of water if the pan is dry.
3. Stir in the chilli powder, coriander powder and garam masala. Sauté on medium heat for 3 to 4 minutes until aromatic, then turn off the heat and let cool.
4. Blend the mixture with 1 cup of cold water until silky smooth.
5. On low heat, melt the butter in the same pan. Add the optional bay leaf, cinnamon and cloves, and when they sizzle, stir in the optional extra chilli powder.
6. Strain the blended masala into the pan through a strainer, pressing with a spoon. Add ½ cup more water, mix well, and cook covered on medium heat for 10 to 12 minutes, stirring every 3 to 4 minutes, until slightly thick but still flowing. It thickens as it cools; it is ready when traces of fat show on the surface.
7. Discard the whole spices. Taste and adjust the salt and garam masala. Stir in the jaggery, kasuri methi and paneer, cover and cook on low heat for 2 to 3 minutes, then turn off the heat.
8. Stir in the cream, reserving 1 tablespoon for garnish. Garnish with the reserved cream and chopped coriander leaves.

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