Butter masala is my favorite go to curries even in restaurant or take away, even it is paneer or chicken. I simply love it. The simply silky gravy with a little tangyness and sweetness makes it so unique and mouth watering. Recently i found the trick for making the perfect butter chicken. Check out my punjabi butter chicken.
I have posted a restaurant style butter paneer recipe, but i recently discovered another yummy butter paneer recipe that taste way better than that. Will post it soon. Keep checking my blog untill then. This recipe is made with potatoes and i should tell you this has become my latest favorite. I served it along with Naan bread. YUMMY IT WAS..
If you are more health consious, check out my low fat butter paneer recipe too.
Preparation Time : 30 mins
Cooking Time : 40 to 45 mins
Serves: 4 to 5
Oil – 2 tblpsn
Butter – 2 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Potato – 2 large ( peeled & boiled)
Onion – 1 large chopped finely
Tomato – 3 large pureed
Chilli powder – 2 tsp + 1 tsp
Garam masala powder – 2 tsp
Green Chilli – 1 sliced
Tomato Ketchup – 2 tblspn
Cream – 1/4 cup
Kasuri Methi Leaves – 1 tblspn
Sugar – 1 tblspn
Salt to taste
Coriander Leaves – 1/2 cup chopped
Ginger – 1 tblspn
Garlic – 6 cloves
Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.
Take cooked cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.
Heat a kadai. Add oil in it, when it is hot, add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove them to a plate.
In the same kadai, add in butter and sprinkle some cumin seeds. Let it sizzle.
Now add in the pureed masala and saute them for couple of mins.
Add in chopped onions and add salt and sugar and saute them till they turn light golden.
Add in pureed tomatoes and mix them well. Cover and cook this till oil separates.
Now add in chilli powder, garam masala powder, tomato ketchup and mix well.
Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.
Add in cream and kasuri methi leaves. Mix this well and switch off the flame.
Serve with a drizzle of cream and a dollop of extra butter if needed.
|Take coriander, ginger, garlic in a blender|
|Add water and puree them|
|Puree some tomatoes too|
|These are boiled potatoes|
|Sprinkle some salt and chilli powder|
|toss them well|
|Heat some oil|
|Add in potatoes|
|Remove them to a plate once they are little crispy|
|Add some butter in the same pan|
|Add in jeera|
|Add the ground masala|
|Cook them a little, till raw smell leaves away|
|Season with salt and sugar|
|Saute them well|
|Add in pureed tomatoes|
|Mix them well|
|Cover and cook|
|Cook till oil separates|
|Add chilli powder and garam masala powder|
|Add in some ketchup|
|Add some water|
|Add some sliced green chilli|
|Mix them well|
|Bring them to boil|
|Add potatoes in|
|Add in cream|
|Sprinkle some crushed kasuri methi|
|Mix that well|