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Srilalitha Prasad’s Paneer butter masala

2 tblsp oil

1 tsp cumin seeds

Totato puree

• 3 large tomatoes
• ½ inch piece ginger
• 3 green chillies
• 10 cashews
• 5 raisins

1 tsp turmeric

½ cup plain yogurt (whisked)

1 tsp cumin powder

1 tsp coriander powder

1 tsp red chillie powder

1 tsp garam masala

3 tsp salt

500 grams paneer (cottage cheese cut into cubes)

3 tblsp fresh cream

Heat the oil and add the cumin seeds. Add the tomato puree and cook the tomatoes for 10 min while stirring. Lower the flame and add the yogurt slowly while stirring. Add the rest of the spices and cook for 10 min. Add the paneer and cook for another 10 min. Stir very gently so you don’t crush the cheese. Cover and turn the flame off. Let the curry sit in for about 20 min. Take a small sample and add the cream and test if it curdles (sometimes the cream curdles, and in this case we do not add the cream). Add the cream to the curry and stir.

This entry was posted on October 19, 2008 at 5:02 pm and is filed under Recipies . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.