Butter Paneer





Adapted from Nita Mehta's Paneer Makhani

Serves 2-3

200 Gms    Paneer (cut into cubes)
3 Large      Tomatoes (300 gms)- Halved
1/2 "           piece Ginger -chopped
1 Tbsp.      Ghee
1/2 Tsp      Garam Masala
1/2 Tsp.     Red Chilli Powder
2               Green Cardamom - powdered
1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste
1 Tsp.   Kasoori Methi (dried fenugreek leaves)
1 Tsp.        Sugar
1 1/2 Tsp.  Salt (or to taste)
100 ml       Milk (or 2-3 Tbsp. cream)


Method:

1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins.
2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes.
3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins.
4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins.
5. Add Paneer and milk (or cream). Cover it and cook for 3-4 mins.
6. Garnish with kasoori methi and cream. Serve hot.

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