Paneer Butter Masala (No Onion, Garlic)
Directions
- 1Cut tomatoes into halves.
- 2Peel and chop ginger.
- 3Chop coriander.
- 4Heat oil in a pan and add tomatoes, ginger, red chilli, and coriander. Cook until tomatoes become soft.
- 5Add cashew, melon seeds, and sesame seeds and cook until everything is soft.
- 6Cool down the mixture and blend it into a smooth paste using a blender.
- 7Heat oil in a pan and temper with cardamom, cinnamon and clove.
- 8Add turmeric powder, chilli powder, garam masala powder, and salt.
- 9Add the tomato paste and cook on a low flame until the masala releases oil.
- 10Fry the paneer until golden brown.
- 11Cut fried paneer into cubes.
- 12Add fried paneer to the tomato masala.
- 13Add chopped coriander.
- 14Add fresh cream.
- 15In a separate pan, melt butter, add Kashmiri red chilli powder, and Kasuri Methi.
- 16Pour the butter mixture over the dish.
- 17Mix well and serve hot with rice or bread.
Ingredients
- 1 kg tomato
- 200 gm ginger
- 100 gm red chilli
- 1 handful coriander stem
- 50 gm cashew
- 25 gm melon seeds
- 25 gm white sesame seeds
- 1 tbsp cardamom
- 1 tbsp cinnamon
- 1 tbsp clove
- 1 tbsp turmeric powder
- 1 tbsp chilli powder
- 1 tbsp garam masala powder
- 1 salt
- 1 paneer
- 1 chopped coriander
- 1 fresh cream
- 1 butter
- 1 Kashmiri red chilli powder
- 1 Kasuri Methi
Equipment
knifewooden cutting boardfrying panblenderwooden spoonspatula
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