Paneer butter masala is a popular dish that goes well with poori,rotti,rice . Here I have given a recipe that taste similar to paneer butter masala made at restaurants.
1. Soak cashews in warm water for 30 minutes . Then filter the water. Blend it into a smooth paste by adding 2 tablespoon of water. Instead of cashews , you can also use almonds with skin or soak the almonds for 1 hour and remove the skin and blend in to a smooth paste.
2. Blend diced tomatoes into puree, without adding any water.
3. cut paneer in to cubes and fry paneer in 1 tablespoon oil in a nonstick pan and set aside.
4. In a pan, add 1 tbsp oil and 2 tbsp butter . Then add, ginger garlic paste and fry for few minutes, till the colour changes.
5. Then add pureed tomato and mix well. Cook for 5 to 6 minutes. Keep stirring frequently to avoid it gets burnt. Then add kashmiri red chilli powder. kashmiri red chilli powder gives nice color and not spicy. Stir well and cook until oil leave its sides. It takes about approximately 5 to 6 minutes.
6. Then add cashew paste and mix well and cook for another 5 minutes.
7. Add 1.5 cups of water. Allow it to boil well .Then add sliced ginger . Cook for 1-2 minutes . Add sliced fresh green chillies. Then add sugar ,salt, and garam masala and cook for 1- 2 minutes.
8. Add paneer cubes . Mix gently and cook for 2 minutes, till the paneer blends well with gravy.Add kasturi methi leaves and mix well. Cook for a minute and switch off the flame. Garnish with coriander leaves ! Paneer butter masala is ready !
INGREDIENTS:
Home made Paneer - 200 gms ( Made from 1 liter thick milk)
Tomato - 4 nos (Diced and pureed)
Fresh green chilli- 2 nos. (slit lengthwise)
Ginger garlic paste - 1 table spoon
Ginger(optional) ( sliced lengthwise) - 1 tablespoon(for garnishing)
Cashews - 10 no.s ( Or you can use Almonds)
Kasturi methi leaves(Dry fenugreek leaves) - 1 teaspoon
Garam masala - 1/2 teaspoon
Kashmiri red chilli powder - 1 tea spoon
Oil - 2 tablespoon
Butter (unsalted) - 2 tablespoon
Water - 1.5 cups
Salt - as required
Sugar - 1/2 teaspoon
Coriander leaves - for garnishing.
METHOD:
2. Blend diced tomatoes into puree, without adding any water.
3. cut paneer in to cubes and fry paneer in 1 tablespoon oil in a nonstick pan and set aside.
4. In a pan, add 1 tbsp oil and 2 tbsp butter . Then add, ginger garlic paste and fry for few minutes, till the colour changes.
5. Then add pureed tomato and mix well. Cook for 5 to 6 minutes. Keep stirring frequently to avoid it gets burnt. Then add kashmiri red chilli powder. kashmiri red chilli powder gives nice color and not spicy. Stir well and cook until oil leave its sides. It takes about approximately 5 to 6 minutes.
6. Then add cashew paste and mix well and cook for another 5 minutes.
7. Add 1.5 cups of water. Allow it to boil well .Then add sliced ginger . Cook for 1-2 minutes . Add sliced fresh green chillies. Then add sugar ,salt, and garam masala and cook for 1- 2 minutes.
8. Add paneer cubes . Mix gently and cook for 2 minutes, till the paneer blends well with gravy.Add kasturi methi leaves and mix well. Cook for a minute and switch off the flame. Garnish with coriander leaves ! Paneer butter masala is ready !
No comments:
Post a Comment