One of the items on my to-do list for this week's Fall break was to whip up a New recipe and write it up on the blog site (http://www.thesizzlingpan.com/). Mission accomplished! 😊 Made this super delicious creamy curry with 'Butter masala/Makhani sauce' and Red baby potatoes and tiny pearl onions.
For quite sometime, I had wanted to make this curry with baby potatoes and pearl onions. I remember my mom making similar curry back in Pune when I was a kid, though she made it with different style of curry. This kind of creamy sauce works great for this curry and made an extra special lunch treat for everyone served along with Parathas and Ghee Jeera rice.
Recipe:
10-12 baby red potatoes, washed
1 cup pearl onions (I used frozen pearl onions)
Butter masala /Makhani sauce:
2 medium onions sliced
2 medium tomatoes chopped
3 cloves garlic
1tsp grated ginger
1/2 cup milk
1/4 cup heavy whipping cream
2 tsp Ghee/ Butter
2 tsp MDH Shahi Paneer masala
1 tsp red chili powder
1 tsp sugar
Cumin, cinnamon stick, Big Elaichi, Kasoori Methi, salt, oil
1) Saute the sliced onion till golden with little oil, Add tomatoes and saute till cooked and slightly browned. When cooled, make into paste with little water, ginger and garlic.
2) Saute the above masala with cumin, cinnamon, elaichi, Shahi paneer masala, red chili powder for few mins till thick on some oil. Add the milk and cream. Mix and cook further for few mins. Add salt, sugar and crushed kasoori methi. Finish by topping with ghee/ butter.
