1 teaspoon cornflour dissolved with 2 tablespoon water
To be Ground to a Smooth Paste-
1 cup onions (chopped)
2 tablespoons broken cashews
5 garlic cloves
2 teaspoons chopped ginger (adrak)
Instructions
Ground the onions, cashew nuts, garlic, and ginger into a
smooth paste.
Heat the butter in a sauce pan.
Add the paste and cook on medium flame for 1-2 minutes,
stirring occasionally.
Create a mixture of the chili powder, cumin seeds powder,
garam masala, fenugreek leaves, and 1/2 cup of water.
Mix well.
Add to pan and cook on medium flame for 1 minute.
Create a mixture of tomato puree sand salt.
Mix well.
Add to pan and cook on medium flame for 2 minutes, stirring
occasionally.
Create a mixture of honey, milk, and cream.
Mix well.
Add to pan and cook on medium flame for 2-3 minutes, stirring
occasionally.
Create a mixture of cornflour and water.
Add to pan and cook on medium flame for 1 minute, stirring
continuously.
Add the green peas and panneer to the pan.
Cook on medium flame for 1 to 2 minutes, stirring occasionally.
Originally Submitted
3/13/2016
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