Paneer butter masala might just be the most popular paneer dish ever. It is a rich and delicious North Indian recipe made with aromatic spices, cream, and butter. This paneer recipe can be cooked in the restaurant style at the comfort of your home with some easily available ingredients. All you need is some fresh paneer, chopped onions, green chilies, tomatoes, garlic cloves, kasoori methi, lots of butter and coriander. This easy to prepare recipe makes for a perfect main course dish and it tastes best when served with naan, jeera rice, Aloo phulka, butter tandoori roti etc...
2. Add tomatoes and cashews. saute till they turn mushy.
3. Cool completely and blend to smooth paste without adding any water.
4. Heat butter and saute bay leaf, cloves and cinnamon stick.
5. Add turmeric and chili powder saute for few seconds.
6. Add the prepared onion-tomato paste and saute. cover and simmer till the oil separates from the gravy.
7. Add coriander powder and salt to taste. Saute till the raw smell of spices disappears.
8. Add cream and mix well.
9. Then add cubed paneer pieces and coat the gravy by mixing gently.
10. Cover and simmer for 5 minutes.
11. Add garam masala and kasuri methi. Mix well.
Garnish the curry with coriander leaves and cream.
INGREDIENTS:
For Masala Paste:
Butter - 1 tbsp
Onion roughly chopped - 1
Tomato finely chopped - 2
Ginger garlic paste - 1 tsp
Cashews - 15
For Gravy:
Butter - 1 tbsp
Bay leaf - 1
Cloves - 3
Cinnamon stick - 1 inch
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Heavy whipped cream - 1/4 cup
Garam masala - 1/4 tsp
Kasuri methi - 1/4 tsp
METHOD:
1. In a large Kadai heat butter and saute onions and ginger-garlic paste.2. Add tomatoes and cashews. saute till they turn mushy.
3. Cool completely and blend to smooth paste without adding any water.
4. Heat butter and saute bay leaf, cloves and cinnamon stick.
5. Add turmeric and chili powder saute for few seconds.
6. Add the prepared onion-tomato paste and saute. cover and simmer till the oil separates from the gravy.
7. Add coriander powder and salt to taste. Saute till the raw smell of spices disappears.
8. Add cream and mix well.
9. Then add cubed paneer pieces and coat the gravy by mixing gently.
10. Cover and simmer for 5 minutes.
11. Add garam masala and kasuri methi. Mix well.
Garnish the curry with coriander leaves and cream.
No comments:
Post a Comment