Paneer Butter Masala

Ingredients for 2 servings:

• 280 g paneer (Indian cream cheese)
• 1 m.-sized onion(s)
• 1 tsp ginger-garlic paste
• 1 tsp coriander seeds, ground or crushed
• 1 tsp garam masala
• 1 tsp chili powder, if desired
• 1 tbsp cashew butter (cashew paste)
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• some fenugreek (kasuri methi)
• 100 ml milk
• 200 ml cream
• 2 tbsp butter
• some salt
• coriander leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

North Indian vegetarian dish

Finely dice the onion and fry in the butter until lightly browned. Then add the garlic and ginger paste and fry for a minute. Now add the coriander, garam masala, and chili powder and fry for another 30 seconds. Add the tomato paste, tomato ketchup, cashew paste, kasuri methi, and milk, stir well, and simmer covered for five minutes. Finally, add the paneer and cream and let it stand for three to four minutes. If you like, you can garnish the paneer butter masala with fresh coriander leaves. Indian naan bread and rice make an excellent accompaniment. You can find several paneer recipes here at Chefkoch.de. Garlic and ginger paste is best made fresh by grinding the finely chopped ginger and garlic clove in a mortar and pestle. To make the cashew paste, simply grind the cashew nuts in a mortar and pestle.