A rich, creamy butter masala featuring paneer in a spiced tomato, cashew, and cream sauce, perfectly balanced with aromatic spices and a hint of sweetness.
Ingredients extracted via AI
1 PL oil2 ks onion10 red chili peppers3 ks tomato1 Šálka cashew nuts2 ČL salt3 ČL ghee2 ČL Kashmiri red chili powder1 ČL garam masala powderkasuri leavesfresh coriander leaves3 g khoya3 PL milkcondensed milk1 ČL sugar2 PL fresh cream0.25 Šálka water300 g paneer
Procedure generated via AI
Heat a kadai (wok) and add one tablespoon of oil.
Add two large onions, roughly chopped, and sauté until they turn translucent.
Add ten red chili peppers, three large roughly chopped tomatoes, and one cup of cashew nuts.
Season with one teaspoon of salt and cook until the tomatoes soften and break down into a thick sauce.
Remove from heat and let the mixture cool down.
Transfer the cooled mixture to a blender and blend into a smooth paste.
Add three teaspoons of ghee and two teaspoons of Kashmiri red chili powder to the kadai, and sauté quickly over medium heat to release the flavors without burning the chili powder.
Add the blended tomato, onion, and cashew paste to the pan.
Stir in one teaspoon of garam masala powder, crushed kasuri leaves, and a handful of freshly chopped coriander leaves.
Cover and simmer on low heat for about ten minutes.