Phool Makhana Butter Masala

Step 1

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.

Step 2

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.

Step 3

Heat 1 tablespoon oil and add 1 teaspoon shah jeera, 2 bay leaves, 1 black cardamom, 3 cinnamon sticks.

Step 4

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.

Step 5

Now add the ground onion paste and mix well. Once the masala is cooked, add 1 cup of tomato purèe and mix well.

Step 6

Add 2 teaspoons salt and mix well. Once the oil starts to separate, add makhana and mix well.

Step 7

Add 1/2 cup water, close the lid and cook for 3 minutes.

Step 8

Now add 1/4 cup cream and mix well. Close the lid and cook for 5 minutes.

Step 9

Turn off the stove and serve hot with roti or paratha.