Paneer butter masala

  

Ingredients

1 medium red onion, roughly chopped

4 medium tomatoes, roughly chopped

4 bay leaves

50g cashew nuts

8 cardamom pods

10 cloves

300g paneer, sliced into 2cm long rectangles

50g salted butter, plus extra to serve

100ml single cream, plus extra to serve

10g salt

30g honey

For the tempering

80ml sunflower oil

5 cinnamon sticks

1 tbsp dried fenugreek leaves

½ tsp cumin seeds

30g ginger paste

30g garlic paste

1 tsp Kashmiri chilli powder

1 tsp coriander powder

½ tsp cumin powder

100g tomato paste

Preparation

Put the onions, tomatoes, bay leaves, cashews, cardamom and cloves into a large saucepan. Cover the mixture with warm water and cook over a medium heat for 20 minutes, stirring halfway.

Remove from the heat and top up with enough water to cover the ingredients. Set aside to cool, then remove the cloves from the tomato mixture and discard them. 

Heat the sunflower oil in a large saucepan over a low heat, then add the cinnamon sticks and leave for 10 seconds. Slowly start adding the other spices, 10 seconds at a time: dried fenugreek leaves, cumin seeds, then the ginger paste and garlic paste. Keep stirring to avoid the spices sticking together. 

After a minute, remove from the heat and add the Kashmiri chilli powder, coriander powder and cumin powder and mix very well. Next, add the tomato paste and stir so everything is well combined. Set aside to cool.

Use a stick blender to blitz the cashew and tomato mixture until smooth. If you don’t have a stick blender, use a stand blender and work in batches. 

Take a strainer (or a sieve) and place it over the saucepan containing all of the tempered ingredients. Sieve the cashew and tomato base through the strainer so the tempered ingredients and base are now in the same pan. Discard everything that’s left in the strainer.

Check the consistency. You’re looking for a medium, pourable consistency. Neither too thin nor very thick. If too thin keep on the heat for longer until more liquid has evaporated. If too thick add a splash more water, and place the pan over a low heat. Cook slowly for a further 10 minutes, then add the salted butter and single cream and stir. Add the salt and cook for a little longer. Finally, stir in the honey and set aside to cool.

For the paneer, half-fill a large saucepan with water and bring it to the boil. Add the paneer, turn the heat to low and cook for 1 minute. 

Transfer the paneer to a plate lined with kitchen paper. Pat the paneer to absorb any excess water, then add it to the sauce, gently stirring to coat the paneer pieces in the sauce. 

To serve, add a swirl of cream and a knob of butter to the top.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs