A side dish with gravy prepared using Cottage cheese.
Cuisine: Mughlai
Time Required: 25 Minutes
Ingredients:
1 Cup Paneer / Cottage Cheese, Cubed
1 Onion, Grind to a paste
½ Cup Tomato Puree
1tsp Ginger – Garlic Paste
½ tsp Sugar
1tsp Coriander Powder
½ tsp Garam Masala
1tsp Red Chili Powder
1½ tbsp Kasuri Methi / Dry Fenugreek Leaves
5 Cashew nuts, Grind to a paste
½ Cup Fresh Cream
A pinch of Turmeric Powder
2tbsp Butter or Oil
1tbsp Oil
Method:
Heat Oil in a flat pan and add the paneer and shallow fry them until they turn pink. Remove and keep aside.
Heat Butter in a thick-bottomed pan. Add Ginger – Garlic paste and sauté for a minute. Add Onion paste and sauté until the raw smell diminishes. Add Turmeric Powder and Tomato Puree and sauté again for two minutes. Add Chili Powder, Coriander Powder, Cashew nuts paste, Fresh Cream and keep stirring.
Add ½ Cup water if the gravy is too thick. Add Salt, Sugar and Kasuri Methi and stir. Add Paneer cubes and mix well. Remove to a serving bowl and serve hot Paneer Butter Masala with Roti, Paratha or Pulao.
