Hello all you lovely people! Hope you are having a fabulous weekend :) Today i am posting the recipe of Cheese butter masala which i made couple of days back. I had not heard this recipe ever, until my husband asked me to make it. He remembered eating it in his early childhood in some restaurant at his native place - Akola. Sometimes, i really feel lucky to have a foodie husband - a lot i have learnt in life about food is because of him, and so i owe the blog to him in some way :)
On finding out more, i learnt that this is a typical north Indian recipe, just as paneer butter masala. The only difference here is paneer is substituted with cheese. When i made this recipe, i simply loved it and in just a month, i have made it twice :) Yes, cheese and me sort of have a close bonding, can't keep away from it for long, hehe.
Both the times that i tried the recipe, i made it in a different way. The first time, i did add onions and the second time i didn't. Once i made it with cashew paste, and the other time i skipped that and added cream. Also, the first time i didn't boil tomatoes before making a puree while the other time i did. So there are whole lot of variations you can make with this simple dish, just to enhance or suit the flavours and taste according to personal preferences. Here i will post the one with onions.
As the name suggests, it does call for a generous amount of butter, so don't compromise on that. Also, in restaurants, food colour is added to get a nice colour. Here i have chosen red ripe tomatoes instead. You can also skip adding kasuri methi and add corriander leaves in the end while garnishing.
The recipe gets ready within minutes and tastes delicious on it's own. So just serve some parathas or naan or plain roti by the side along with some salad, and you save yourself a lot of time standing in the kitchen!
Preparation time :10 minutes
Cooking time : 30-35 minutes
Serves - 2-3 people
Recipe type : Main course (vegetarian)
Tomatoes - 4 medium
Onion - 1 medium
Cheese cubes - 4 (I used Amul cheese cubes)
Butter - 4 tbsp
Cumin seeds - 1 tsp
Kasuri methi - 1 tsp
Salt - to taste
Ginger-garlic-green chilli paste - 1 tbsp (I crushed 1/2 inch ginger, 3-4 garlic and 1 green chilli in a mortar and pestle)
Turmeric powder - 1/4 th tsp + 1/4 tsp
Red chilli powder - 1/2 tsp + 1/4 tsp
Corriander powder - 1 tsp +1/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/4 - 1/2 tsp
Cream and corriander leaves to garnish (optional)
Sugar - 1 tsp (optional)
Chop the onions. Make 4 square pieces of each cheese cubes (You can even cut them into half)
Wash the tomatoes, chop and make a puree of it in grinder. If adding cashews, add soaked cashews to the tomatoes while making puree.
Now, heat 1 tbsp butter in a kadhai and add this tomato puree. Saute well and add salt and 1/4 tsp each of turmeric powder, red chilli powder, cumin powder and corriander powder. Saute for about 10 minutes till the puree starts leaving oil. Add water little by little if the puree sticks to the kadhai and gets dry.
You can entirely skip this step and add the puree later on. This just enhances the flavour as the masalas get mixed well with the puree.
Heat 3 tbsp butter in a kadhai. Add cumin seeds. When they splutter, add onions. When onions become translucent, add the ginger-green chilli-garlic paste and saute for about 1/2 a minute till the raw smell goes away.
Now add the tomato puree (either sauteed with masalas or without). Now add the spices ( red chilli powder, turmeric powder, corriander powder and salt) and mix well till the masala starts leaving the sides of the kadhai.
Add about 3/4-1 cup water and sugar and let it come to a boil on low flame. Now add the cheese cubes. Add kasuri methi and garam masala. Mix it all well.
Don't cook for long after adding cheese cubes.
You can even add some cream for garnish on top.
Cheese butter masala is ready :)
Happy Cooking!!! :)