Yesterday, I was feeling like Paula Deen. I made a batch of paneer, rice, fresh naan, and some good ole butter masala to go with chicken and paneer.
I absolutely love butter masala. The evidence is on my waistline. I cook butter masala two ways: long way and short way. This recipe is for the long way. Soon I will post the recipe for the short way.
- Paneer, click here for paneer recipe
- Butter, 1/2 stick
- onion, 1 large, chopped
- ginger garlic paste, 1 tbsp (you can also use chopped ginger and fresh garlic)
- green chilis, 1 chopped
- tomatoes, 2 chopped, or 1/2 large can (not regular size) of tomato puree or diced tomatoes
- cumin seeds, 1 tsp
- coriander seeds, 1 tsp
- cashews, 5 whole (I didn’t have any cashews so I used almonds)
- kasoori methi (dried fenugreek leaves) 1 tbsp rubbed by hand
- coriander powder, 1 heaping tsp
- red chili powder, 1/4 tsp
- salt, to taste
- sugar, 1 tsp
- ketchup, 2 tsp, optional
- cream, 1/4 cup
- garam masala, 1/2 tsp
- oil, 2 tbsp
- water, 1 cup plus more for thinning
In a large pan add oil and once hot add coriander seeds and cumin seeds. Once those crackle add onions and cook till translucent. Add ginger garlic paste and stir. Add 1 cup water and bring to a slight boil. Add tomatoes, coriander powder, red chili powder, green chilis, cashews, and kasoori methi. Stir and cover. Simmer on low for 15 minutes or until tomatoes are cooked very soft. Let cool, then blend in a blender until smooth.
Using same pot, add butter. Once it melts add the sauce. Also add sugar and salt. If desired, add ketchup. This will give it somewhat of a tang. Add enough water to thin it out, maybe 1/4 to 1/2 cup. Add paneer. Cover and simmer for 10 minutes. Add cream and garam masala. It is now ready to eat. Yum!
Below is how I served it, click here for naan recipe.