How to make paneer butter masala recipe
This paneer butter masala recipe needs sauteing the onions and tomatoes in oil first and blending which gives a unique flavor to the dish. This also gives a delicious tastes than the one made using raw onion paste or tomato puree.
How to make paneer butter masala recipe
with step by step
Ingredients (240 ml cup used)
- 1 tbsp. Oil
- 1 cup cubed onions, 3 medium (optional)
- 1.5 cups finely chopped tomatoes (3 large
salt as needed
- 10 to 12 cashew nuts
- 1 tsp. coriander powder
- ½ to ¾ tsp. garam masala powder
- ½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
- ½ tsp. sugar(optional)
- 1 ½ tbsp. Butter
- 1 bay leaf
- 3 green cardamom
- 1 small cinnamon stick
- 2 to 3 cloves
- 1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
- 250 grams paneer (2 heaped cups)
- ½ tsp. kasuri methi
- 3 tbsp cream( for restaurant style)
- few coriander leaves for garnish
Instructions
- Heat a pan with oil, fry onions until they turn transparent.
- Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
- Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat.
- When the mixture cools, blend it with 1 cup water in a blender to very smooth.
- Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears.
- Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.
- Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
- Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.
Notes
you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.
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