Paneer Cubes - Paladai katti - 1 packet (Readymade)
Butter - Vennai - 2 table spoons
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 2 nos. (Small)
Cashew nuts - Munthiri paruppu - 1/2 cup
Ginger - Inji - small quantity
Garlic - Poondu - small quantity
Fresh cream - Pal edu - 1/2 cup
Red chilli powder - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Garam masala powder - Garam masala thul - 1 tea spoon
Turmeric powder - Manjal podi - a pinch
Salt to taste
Oil for frying
- Fry paneer in oil or if it is already fried paneer keep it aside. Grind onion (Raw) and keep it aside. Grind tomato and make puree. Soak cashew nuts for 1 hour and grind to a smooth paste. Peel off the skin from ginger and garlic and grind to a smooth paste. Keep other ingredients ready.
- Heat butter in a pan/kadai, add ginger-garlic paste, onion paste, fry for some time. Now add tomato paste and add little salt, turmeric powder, red chilly powder, coriander powder, garam masala powder and mix well. Add fried paneer to it. Now add fresh cream. Stirr well. Finally add cashew nut paste and mix well.
Paneer Butter masala is delicious and ready to be served. Yummy!!!!!!!!!!!!! It can be served for 3 people. This requires 30 minutes to cook apart from soaking cashew nuts. This can be served with chappathis puri or nan.
Note: Add only little garam masala as it will spoil the entire content if added more.
Optional: Milk can be added instead of fresh cream.
Never work before breakfast; if you have to work before breakfast, eat your breakfast first.