//SUPER EASY,QUICK-NO CASHEW-FRESH CREAM MASALA//
Ingredients:
- Diced paneer – ½ cup
- Diced onion – ¼ cup
- Diced tomato – ½ cup
- Ginger – garlic paste – 1 ½ tsp
- Turmeric powder – ½ tsp
- Plain red chili powder – 1 tsp
- Cumin powder – 1 tsp
- C3 powder – 1 tsp
- Cardamom , clove, cinnamon powder
- Butter – 1 tblsp
- Whole milk – ¼ cup
- Kasuri methy/ dried fenugreek leaves – 1 tblsp
- Salt – to taste
- Water – as req
- Cooking oil – 2 tsp
Tempering:
- Cooking oil – 2 tblsp
- Cumin seeds – 1 tsp
Procedure:
- Heat 2 tsp of oil in a pan and add the diced onion and tomatoes, saute it for about 5 mins until it gets tender; cool completely and grind it into a fine paste
- Heat about 2 tblsp of cooking oil in a pan and add the cumin seeds, allow it to splutter and add about 1 ½ tsp of ginger-garlic paste and saute it
- Now add the onion-tomato puree into the pan along with required amount of water, cook it for about 5 mins
- Add the salt, turmeric powder, plain red chili powder and cumin powder and mix well; cook it for about 5 more mins and add about a tblsp of butter with ½ a cup of whole milk and cook it for about 2 mins
- Time to add the diced paneer along with a tsp of cardamom-clove-cinnamon powder into the gravy and cover it with a lid and cook it for 5 more mins
- Sprinkle with a heaped tblsp of crushed methy leaves into the paneer mixture and turn of the flame
- Cover it with a lid for about 5 mins and serve hot
- The super tasty, delicious, very easy and quick “PANEER BUTTER MASALA” is ready to serve
- Serve with a some hot rotis or pulkas or with a cup of hot basmati rice
NOTES/TIP:
- For more rich gravy; add 2-3 tblsp of fresh cream towards the end and cook the entire dish with butter instead of oil
- for the C3 powder-take equal amount of cinnamon,clove and cardamom pods and grind it into a fine powder; you can use this powder for any kind of restaurant style gravies.
- You can even add 2 tblsp of cashew paste into the gravy for super richness
