Paneer Butter Masala
 
 
Ingredients
  • 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
Instructions
  1. First, you will heat the butter in a saucepan and add the bay leaf. In about 10 seconds, the oil should become fragrant.
  2. Next, add the garlic/ginger paste and sauté until the raw aroma is gone.
  3. Add the tomato purée and after 2 minutes, stir in the red chili powder.
  4. When the oil and tomato purée starts to separate, add the cashew paste and stir well.
  5. As the oil separates again, add water and simmer until the curry thickens.
  6. Next, add the paneer and cook until it becomes soft, but not too long as it will become dense.
  7. Finally, add the dry methi and Masala and stir.
  8. 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/