பன்னீர் பட்டர் மசாலா

Ingredients

• 250 g Paneer (cut into 1‑inch cubes)
• 2 Tbsp Unsalted Butter (cut into pieces)
• 1 Tbsp Vegetable Oil (neutral‑flavored)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (blended into puree)
• 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 Tbsp Cashews (soaked 10 min then blended to a smooth paste)
• 2 Tbsp Fresh Cream (heavy whipping cream)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 1 tsp Garam Masala
• 1 tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• to taste Salt
• 1 tsp Sugar (balances acidity)
• 1 cup Water

Instructions

1. Prepare Ingredients

   Finely chop the onion, blend the tomatoes into a smooth puree, and soak the cashews in warm water for 10 minutes before blending them into a paste.

   Time: PT10M

2. Blend Cashew Paste

   Drain the soaked cashews and blend with a splash of water to make a smooth paste; set aside.

   Time: PT5M

3. Heat Fat

   Place the kadai over medium heat, add butter and oil, and let the butter melt completely.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Onions

   Add the chopped onion and sauté until golden brown, about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Spice it Up

   Add turmeric, red chili powder, coriander powder, and garam masala. Stir quickly for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Tomato Puree

   Pour in the tomato puree, mix well, and cook for 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium heat

8. Create the Gravy

   Add the cashew paste, sugar, salt, and water. Bring to a gentle boil and simmer for 5 minutes, adjusting consistency with extra water if needed.

   Time: PT5M

   Temperature: Medium heat

9. Add Paneer

   Gently fold in the paneer cubes, cover, and simmer for 5 minutes on low heat so the paneer absorbs the flavors without breaking.

   Time: PT5M

   Temperature: Low heat

10. Finish the Dish

    Stir in fresh cream and crushed kasuri methi. Cook for another 2 minutes, then turn off the heat. Garnish with a drizzle of cream if desired.

    Time: PT2M

    Temperature: Low heat

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g