Butter Garlic Chicken

Paneer Aloo Matar

Peanut Chutney

Peanut - 1 1/2 cup, roasted

Oil - 1 tbsp.

Garlic - 3 cloves

Cumin seeds - 1 tsp

Red Chilli - 4

Shallots - 2

Tamarind - a small pc

Jaggery - 1 tsp

Salt

Coconut - 1 cup, grated

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Heat Oil in a medium pan; sauté Garlic cloves.

Add in Cumin seeds, dry Red Chillies / 3 Green Chillies and Shallots. Sauté on medium flame for 3-4 minutes until they begin to soften.

Add in Salt, Tamarind and Jaggery. Briefly sauté for a few seconds and remove from heat.

Grind this mixture along with the roasted Peanuts to a smooth paste. Add up to 1 cup water while grinding the Chutney.

Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves in hot Oil and add to the above Chutney.