Paneer Butter Masala
- 1 cup paneer
- 2 tablespoons cashews, ground to a smooth paste
- 2 cups of diced tomatoes, puréed
- 2 green chilies, slit
- 1 inch ginger, crushed
- 3 garlic cloves, crushed
- 1 bay leaf
- 1 teaspoon dry methi leaves
- 1 teaspoon tandoori Masala
- ½ teaspoon red chili powder
- 2 tablespoons butter
- 1 ½ cups water
- First, you will heat the butter in a saucepan and add the bay leaf. In about 10 seconds, the oil should become fragrant.
- Next, add the garlic/ginger paste and sauté until the raw aroma is gone.
- Add the tomato purée and after 2 minutes, stir in the red chili powder.
- When the oil and tomato purée starts to separate, add the cashew paste and stir well.
- As the oil separates again, add water and simmer until the curry thickens.
- Next, add the paneer and cook until it becomes soft, but not too long as it will become dense.
- Finally, add the dry methi and Masala and stir.
- And for the sake of an Indian themed nacho, serve this on fried naan, cut into triangles!
Recipe by Tropicsgourmet at https://tropicsgourmet.com/tropical-take-worlds-best-snack-food-nachos/
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