Recipe of Cheese Butter Masala - Restaurant style

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheese butter masala - restaurant style. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheese Butter Masala - Restaurant style is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Cheese Butter Masala - Restaurant style is something which I’ve loved my entire life. They are nice and they look wonderful.

Recipe of Cheese Butter Masala - Restaurant style

To get started with this particular recipe, we have to prepare a few components. You can have cheese butter masala - restaurant style using 26 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Cheese Butter Masala - Restaurant style:

1. Get For paste-
2. Make ready 2 large onions roughly diced
3. Prepare 2 large tomatoes roughly diced
4. Get 10-15 cloves garlic
5. Get 2 inches piece of ginger roughly cut
6. Take 4-5 more or less green chillies
7. Get 3 tbsp Cashew nuts
8. Make ready 1 tsp shahjeera
9. Make ready 3 tbsp oil
10. Take For main sabzi-
11. Prepare 1 tbsp if the butter is semi solid
12. Make ready 1 tbsp oil
13. Make ready 1 tsp salt
14. Prepare 1 heaped tsp dhaniya jeera powder
15. Prepare 1/4 tsp turmeric powder
16. Get 1 tsp Kashmiri chilli powder
17. Get 1 tsp more or less hot chilli powder
18. Take 1 tsp garam masala
19. Take 1 black cardemom (also called alcho or badi Elaichi)
20. Get 1 inch cinnamon stick
21. Make ready 3 cloves
22. Prepare 1 regular cardemom
23. Make ready 1 tbsp fresh cream (malai /milk cream)
24. Take 100 grams Amul cheese or like (the one to be eaten raw)
25. Make ready 1 tbsp kasoori methi leaves
26. Get 1 tsp sugar

Instructions

Instructions to make Cheese Butter Masala - Restaurant style:

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.
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

As simple as that Steps to Prepare Cheese Butter Masala - Restaurant style

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