I had readymade paneer butter masala packet ( Eastern brand). It’s not the ready to eat variety, just a dry masala mix. I did not want to make the regular paneer butter masala with that. I wanted to do something very different.
First I thought of using this masala as a marination for tikkas. But I didn’t find it very appealing as butter masala is generally mild.

Then I got this idea of making cutlets and use this masala powder to a make a creamy sauce.

Am so glad that I let my creativity take over because the result was awesome. The cutlets were truly melt in mouth and yummy and butter masala sauce was delicious. It had a very appetising aroma with a rich and creamy texture and was truly an beautiful icing on the cake.

My family loved it and I hope you all would like it too:)

Ingredients

For the cutlets

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Potato – 1 (big)

Carrot – 1 ( big)

Fresh peas – 1 cup

Paneer – 100 gms

Maida ( all purpose flour) – 1 tbsp

Rice flour – 6 tbsps

Oil- 1 tbsp

Cumin powder ( jeera)- 1 tsp

Red chilli powder – 1/2 tsp

Garam masala powder- 1/4th tsp

Dry mango powder( amchur)- 1/4th tsp

Salt to taste

Semolina ( rava) – 1/2 cup

Oil required for shallow frying

For butter masala

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Readymade paneer butter masala – 1

packet ( Eastern brand)

Milk – 3/4th cup

Tomato ketchup – 2 tbsps

Butter – 1 tbsp

Amul cheese cube – 1

Chopped coriander leaves – 1 tbsp

Method

To make the cutlets

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Wash, peel and chop potato and carrot.

Pressure cook potato, carrot and peas till it’s cooked soft. Mash well.

Grate the paneer and add to the mashed vegetables. Add cumin powder, red chilli powder, garam masala, dry mango powder, maida, rice flour, oil and salt to taste.

Mix well and make a soft dough.

Grease your hands. Divide the dough into 12 portions. Shape them into cutlets, roll them on the semolina. Pat it well to spread the semolina uniformly and remove the excess.

 

Shallow fry the cutlets till both sides turn golden.


To make the butter masala

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Mix one packet of butter masala with milk.

Mix well to ensure that there are no lumps.

Heat butter in a pan. Add the masala mixture and let it simmer well for 10-12 mins, till it becomes thick sauce. Add tomato ketchup, mix well and simmer for few mins.

Grate the amul cheese and add to the sauce.

Mix well till the cheese melts.

Garnish with chopped coriander leaves.

Serve the cutlets hot topped with the butter masala sauce:)