1.5kg Paneer Butter Masala

Lesson 2 to Masala
OPOS 1.5Kg Paneer Butter Masala
Potluck Specials

Note:
1. This template is designed to create a large amount of curries based on onion-tomato masala.
2. It eliminates chopping onions, tomatoes and sauteeing them
3. Slit onions and slit tomatoes are used for faster cooking and easy caramelisation.
4. The proportion of onion - tomato can be varied.
5. The gaps are filled with garlic cloves to increase contact area and reduce charring
6. Medium heat is used to minimise charring
7. Ingredients that need minimal cooking (Paneer, eggs, capsicum) can be mixed in later, and simmered briefly. Leftover cooked vegetables/ meats can also be used.
8. The curry paste is used to spice and stretch the curry. It uses ingredients that need little or no cooking (cashew paste, milk)
9. A brief stir frying on opening is enough to separate onions into petals, mash tomatoes and caramelise them slightly.
10. Blending with butter emulsifies the curry and makes it silky smooth. Deskinning tomatoes also helps.
11. The curry paste with its spices gets cooked in the brief stir frying and simmering steps.
12. The main ingredient (paneer) is added and briefly simmered at the end as it does not need much cooking.
13. A brief resting period thickens the curry, infuses flavours and improves the colour.
14. It can be diluted further by adding milk/ cream