Image: Kirstin Rogers
Butter Paneer Masal
Serve 6
raw material
- few cashew nuts, soaked,
- 3 or 4 Kashmiri chilli, soaked
- 400 gram cheese, salted with 1 teaspoon salt
- 3 Brown onions, sliced
- Oil When frying, use unflavored oils such as vegetable, peanut, or canola oil
- 5 clove garlic, crushed
- Knob fresh ginger, grated
- 4 fresh tomatoes, chopped
- 3 spoon butter
- big squirt tomato puree
- 1 stamp Cinnamon
- 1 spoon green cardamom
- pinch clove powder
- 2 spoon Cream or yogurt
- bundle Fresh fenugreek leaves if available
- few Cilantro, fresh
instruct
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Start by soaking the cashews and dried chili peppers in a large glass of warm water
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The paneer is also salted (covered with brine) to add flavor. You don't have to do this, though, just add it as is.
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Soften onions in oil over medium-low heat.
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Add garlic and ginger.
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Add fresh tomatoes and stir. Cook for 10 minutes
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Place everything in a blender, including the cashews, chilies, and soaking water, and blend until smooth. This is your gravy.
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In the same pan, melt ghee and add tomato puree and spices.
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Pour back into gravy.
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Add the drained paneer cubes. Stir, then add the cream and fenugreek.
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Then put coriander leaves on top while hot and serve with rice or roti
