Nov 4, 2008

Panner Butter Masala

Paneer butter masala is a favorite in my family. Its rich and creamy that gives it the name makhani by some. Got to know this easy shortcut from my sis which helps me save a lot of time. Takes around 30 mins so it makes a good addition to last minute menu with unexpected guests. Kids too will love this slightly sweet gravy. Can substitute paneer with tofu if wanted.

Serves... 4 ppl 
Serve option... With hot pooris or naan

This is what u'll need....

Onion 1 med
Tomato 1 large
Green chillies 2
Chilli powder 1/2 tbspn
Coriander powder 1 tspn
Cumin powder 1 tspn
Gg paste 1 tspn
Salt to taste
Sugar 1 tsp
Ketchup 1 tbspn
Heavy cream 1/2 cup
Cashews 1/4 cup
Raisins 5 tbspn
Paneer cubes 1 cup
Butter 1 tbspn
Garam masala 1/2 tspn 
Oil 1 tbspn

Here is the stir....
  • Heat oil in a pan and chopped onions to it (can substitute this with fried onions to make things faster). Fry till turn translucent and add gg paste
  • Once cooked add a cup of water 
  • Add chopped tomatoes, green chillies, 5-6 cashews, coriander powder, chilli powder, cumin powder and cook it covered fr 15-20 mins or till the raw flavors are gone
  • Cool the mixture and grind it to a very smooth paste. Add water if needed
  • Meanwhile fry cashews, raisins and paneer and keep aside
  • Heat butter in a pan and add the above paste to it
  • Mix sugar, salt and ketchup to the pan. Pour heavy cream when the mixture is very hot and stir immediately
  • Toss in fried stuff into this and cook for 4-5 mins
  • Sprinkle garam masala just before removing from heat

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