Phool Makhana Butter Masala2021-06-08
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Ready In: 40m
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This information is per serving.
Serving Size1 Cup
Creamy Restaurant Style Phool Makhana Butter Masala! This rich and creamy dish has pieces of paneer tossed in tomato and cashew-based curry. Goes so well with naan or rice!
- 1 Cup Phool Makhana
- 3 Tablespoons Oil
- 1 Onion
- 4 Garlic Cloves
- 10-15 Cashews
- 1 Teaspoon Shah Jeera
- 2 Bay Leaves
- 1 Black Cardamom
- 3 Cinnamon Sticks
- 2 Teaspoons Red Chili Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder
- 2 Teaspoons Salt
- 1 Cup Tomato Purèe
- 1/4 Cup Cream
Add 1 tablespoon butter to a pan. Add 1 cup of Phool makhana and roast them until slightly brown. Once they are dry roasted keep them aside.
Add 1 tablespoon of oil and add 1 roughly chopped onion, 4 garlic cloves, 10-15 cashews. Sauté well for 2 minutes and turn off the stove. Once the mixture is cool, make a smooth paste.
Heat 1 tablespoon oil and add 1 teaspoon shah jeera, 2 bay leaves, 1 black cardamom, 3 cinnamon sticks.
Turn the heat to low and add 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder—mix masala well.
Now add the ground onion paste and mix well. Once the masala is cooked, add 1 cup of tomato purèe and mix well.
Add 2 teaspoons salt and mix well. Once the oil starts to separate, add makhana and mix well.
Add 1/2 cup water, close the lid and cook for 3 minutes.
Now add 1/4 cup cream and mix well. Close the lid and cook for 5 minutes.
Turn off the stove and serve hot with roti or paratha.