Unlike any other Indian cuisine, butter paneer masala has more softer taste of spices as it is normally prepared or cooked with cream, and sometimes people also mixed with cashew paste in the cooking.
The soft texture of the paneer cooked in butter instead of oil, gives this dish the oriental taste which is acceptable internationally. Not many people can eat a lot of spices, some people may have stomach breakdown eating too much of spice, this .. in this case, happened to me when I was still adapting myself with Indian food years ago.
Ingredient:
- 200 grams of Paneer - cut in 1.5 cms cubes
- 1 big onion - finely chopped
- 1 tsp ginger and garlic paste
- 1 big tomato - finely chopped (optional - 1 cup of tomato puree)
- 1/4 tsp turmeric powder
- 1/2 tsp chili powder
- 1 table spoon butter
- 1/2 tsp sugar
- salt to taste (I used 1/2 tsp in this recipe)
- In the cooking pan, heat the butter
- Add the chopped onion and cook it until it become soft
- Add the ginger and garlic paste, stir for about 1 minute
- Add chopped tomato, cook until it become very soft and the juice reduced
- Add the turmeric and chili powder
- Add the salt and sugar
- If the curry is too thick, add little water
- Garnish with corriander leaves
- Ready to be served with steamed rice or roti
