Satvik twist on the classic dish- Jain paneer butter masala. It is prepared in Vrat , Navratri without using onions, garlic or ginger.
Components:
- Paneer - 200 g, Cubed
- Tomatoes - 3 Medium
- Cashew nuts - 1/4 cup
- Green chili - 1-2
- Ghee or butter - 2 tablespoons
- Fresh cream - 2 tablespoons
- Kasuri methi- 1 teaspoon
- Red chilli powder - 1 tablespoon
- Haldi powder - 1/4 teaspoon
- Coriander powder - 1/2 teaspoon
- Garam masala- 1 tablespoon
- Sugar - 1 tablespoon
- Salt - to taste
- Water - 1/2 cup
- Fresh coriander leaves - for decoration
Method:
- Preparing the base
- Take warm water and soak the cashew nuts for 15 minutes. Mix into a smooth paste. Make the puree of the tomatoes separately.
- Masala Base
- In a heavy bottomed pan, heat ghee. Add green chillies and fry . Add the tomato puree and cook until the oil is separated from the masala.
- Spice It up
- Now, add all dry spices like haldi powder, red chilli powder, coriander powder, sugar and salt. Mix and cook for 2-3 minutes.
- Creaminess
- Add cashew paste and water. Cook for 5-7 minutes until the gravy is cooked properly. Mix in garam masala and kasuri methi.
- Paneer time
- Gently add paneer cubes. Cook for another 5 minutes on low heat. Finish with fresh cream and mix gently.
- Garnish and Serve
- Sprinkle chopped coriander. Serve hot with roti , naan or jeera rice.
