Cheese Butter Masala - Restaurant style

Name: Cheese Butter Masala - Restaurant style
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For paste-; 2 large onions roughly diced; 2 large tomatoes roughly diced; 10-15 cloves garlic; 2 inches piece of ginger roughly cut; 4-5 more or less green chillies; 3 tbsp Cashew nuts; 1 tsp shahjeera; 3 tbsp oil; For main sabzi-; 1 tbsp if the butter is semi solid; 1 tbsp oil; 1 tsp salt; 1 heaped tsp dhaniya jeera powder; 1/4 tsp turmeric powder; 1 tsp Kashmiri chilli powder; 1 tsp more or less hot chilli powder; 1 tsp garam masala; 1 black cardemom (also called alcho or badi Elaichi); 1 inch cinnamon stick; 3 cloves; 1 regular cardemom; 1 tbsp fresh cream (malai /milk cream); 100 grams Amul cheese or like (the one to be eaten raw); 1 tbsp kasoori methi leaves; 1 tsp sugar

Priyangi Pujara @TheDivine

Malawi, Africa

#ldcravings2
#mybestrecipe
#punjabi
#lunch
#restaurant
You will not miss the restaurant if you learn this super duper delicious dish.
P.S: USE AMUL PROCESSED CHEESE OR ALIKE. No other cheese will give the taste and the texture expected for this dish.

Priyangi Pujara @TheDivine

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Ingredients

30 minutes max

4-5 servings

For paste-
2large onions roughly diced
2large tomatoes roughly diced
10-15 clovesgarlic
2 inchespiece of ginger roughly cut
4-5more or less green chillies
3 tbspCashew nuts
1 tspshahjeera
3 tbspoil
For main sabzi-
1 tbspif the butter is semi solid
1 tbspoil
1 tspsalt
1heaped tsp dhaniya jeera powder
1/4 tspturmeric powder
1 tspKashmiri chilli powder
1 tspmore or less hot chilli powder
1 tspgaram masala
1black cardemom (also called alcho or badi Elaichi)
1 inchcinnamon stick
3cloves
1regular cardemom
1 tbspfresh cream (malai /milk cream)
100 gramsAmul cheese or like (the one to be eaten raw)
1 tbspkasoori methi leaves
1 tspsugar

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Steps

30 minutes max

1

For the paste : Heat oil in a pan and crackle shahjeera. Then add onion, garlic, cashew nuts, ginger and green chillies. Fry till onions are pink and tender. Add tomatoes and cook till they are tender. Turn off the heat and let it cool. Grind this mixture into a fine paste.
2

For sabzi : On low flame heat butter and oil in a pan. Add cloves, both types of cardamom and cinnamon. Sauté a bit till they leave their aroma. Then add the paste, dhania jeera powder, turmeric, Chilli Powder, salt
3

Add a quarter cup of water. Mix and saute while stirring continuously until the gravy leaves oil so much so that the gravy can slide in the pan as you stir. This will not happen if you leave gravy to get cooked and ooze oil on it's own. You may remove the khada masala at this point.
4

Add cream mix well. Then add around 300 ml water, kasoori methi crushed between the palms and garam masala and sugar. Stir everything and let it simmer for a minute till oil oozes on the top.
5

Meanwhile, cut your cheese into the desired shape. Place them in the gravy and gently stir. The cheese will get tender soon. Immediately remove it from heat, take it out in a serving plate, garnish with grated cheese and serve. Consume it while it's still hot to enjoy the tenderness and real flavour of the cheese. Cheese gets back to normal when the gravy cools down. It is best served with naan or kulcha.

Instant Wheat Garlic Naan - restaurant style
6

Why only Amul processed Cheese (and like) ? 1. This cheese is ideal to eat raw. 2. It gets tender when cooked, but does not melt down completely (like Gouda and cheddar. Hence it maintains it's shape in the gravy. 3. It does not get stretchy and stringy like mozzarella/pizza cheese when cooked. 4. It tastes delicious

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Priyangi Pujara @TheDivine

on May 01, 2020 07:35

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋