Thursday, 26 November 2015

Paneer Butter Masala

Paneer Butter Masala, is a rich and delicious gravy prepared using paneer, cashew, fresh cream etc. This is one of my favorite dish and when ever we go to any vegetarian restaurant, my first choice would be a naan and a paneer butter masala. It is simple and easy to make at home too. Make this dish yourself at home and enjoy!

Paneer - 200 gms
Onion - 2 No.
Tomato - 2 No.
Garlic - 8 Cloves
Ginger - 2 Inch Piece
Cinnamon Stick - 1 Inch Piece
Clove - 3 No.
Green Cardamom - 2 No.
Bay Leaf - 1 No.
Cumin Seeds - 1 tsp.
Cashew Nuts - 4 No.
Chili Powder - 1 tsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Amchur Powder (Dry Mango Powder) - 1/4 tsp.
Kasuri Methi - 1 tsp.
Butter - 1 tbsp.
Oil - 2 tbsp.
Salt to taste

1. Roughly chop onions, tomatoes, ginger and garlic. Keep all the whole spices ready. Cut the paneer into cubes. Heat 1 tablespoon oil and add cinnamon sticks, cloves and cardamom and fry for a minute.
2. Add ginger and garlic and saute for few minutes. Add chopped onions and saute till the onion turns transparent.
3. Add cashew nuts and fry for a minute and add chopped tomatoes and cook for few minutes till the tomatoes become soft and mushy. Switch off the flame. Allow the onion tomato mix to cool and grind it to a fine paste.
4. Heat 1 tablespoon of oil and 1 tablespoon of butter and add cumins seeds and bay leaf.. Fry for a minute.
5. Add ground onion tomato paste and cook for 2 minutes. Add chili powder, cumin powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Add amchur powder and mix well.
6. Allow the gravy to cook for 5 minute in medium flame. Add the paneer cubes and mix well.
7. Crush the kasuri methi using your palms and add it to gravy. Let the curry cook till the gravy thickens to required consistency.
Rich and Delicious Paneer Butter Masala is ready to serve with roti, chapati, naan or pulao.
Add fresh cream in the last step to make the curry even more richer in taste.

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