MATAR PANEER BUTTER MASALA
Matar Paneer Butter Masala can be prepared in 30 minutes. No Onions needed for the recipe.
Servings: 3 People
Ingredients
- 250 g Paneer cut into approx 16 cubes
- 3/4 Cup Boiled Peas
- 2 Large Vine Tomatoes
- 3 Garlic Pods
- 1 ' Ginger
- 1 Tblspn Double Concentrate Tomato Puree
- 1 Tsp Tomato Ketchup
- 3/4 Tsp Garam Masala
- 1 Tsp Cumin Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Chilli Powder
- Approx 3/4 - 1 Tsp Salt to taste
- 1 Tsp Kasturi Methi
- 2 Tblspn Unsalted Butter
- 1/2 Cup Semi Skimmed Milk
- 1/4 Cup Cream
- 1/4- 1/2 Cup of water as needed
- 11/2 Tsp Honey
- 2 Bayleaf
- 10 -12 Nos Cashewnut soaked in 1/4 Cup hot water atleast for 15 minutes
Instructions
- Fine blend the Soaked Cashewnut and set it aside.
- Heat butter in a non stick pan , Add bay leaves and saute for a minute. Make a fine paste grinding together tomatoes, ginger,garlic. Add them to the pan and cook until the tomatoes begin to reduce.
- Add double concentrate tomato puree and tomato sauce to the mixture and cook for a minute. Add all the powders - turmeric,cumin, coriander ,garam masala and salt .Cook until butter/ghee separates from the masala's.
- Add a rounded Tsp of honey along with milk, cashewnut puree, cream and about 1/4 cup of water and allow it to boil. Make sure to cover the gravy with a lid as the tomatoes puree tend to splutter out. Add in Peas along with paneer and the required salt and cook for another 10 minutes.
- Garnish with ,kasturi methi(remember to fry the methi for few sec on the tava and then crush them between ur palm) & coriander leaves and serve Mutter Paneer Butter Masala hot with nan or phulkas.
Notes
If you are using frozen peas, you could add it to the gravy along with paneer. But in case you are using fresh peas, remember to cook it in advance.