Loader

Phool Makhana Butter Masala

2021-06-08
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 25m
  • Ready In: 40m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Sorakaya Pappu | Anapakaya Pappu | Lauki Dal

  • Methi Chicken | Chicken with Fenugreek Leaves

  • Khubani Trifle Pudding | Apricot Trifle Pudding

  • Simple & Easy Egg Masala Fry

  • Mutton With Drumsticks | Munagakaya Mamsam

Nutritional Info

This information is per serving.

  • Calories

    201
  • Carbohydrates

    6.9g
  • Fat

    16g
  • Protein

    8.2g
  • Serving Size

    1 Cup
Side Advertisement

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!

Ingredients

  • 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

Method

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.

Recipe Type: Tags: ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisement