Paneer butter masala

Name: Paneer butter masala
Cuisine: Indian
Ingredients: 250 gms Paneer (or Tofu), cut into 1-inch cubes; 2 medium Onions, finely chopped; 1 1/2 teaspoons chopped Ginger; 3-4 Garlic Cloves; 3 medium Tomatoes; 6-8 Cashew Nuts, soaked in water for 15 minutes; 1 small piece of Bay Leaf; 2 Green Chillies, slit lengthwise; 1/2 cup Full Fat Milk; 2 teaspoons Kasuri Methi (dry fenugreek leaves); 1/2 teaspoon Garam Masala Powder; 1 tablespoon Coriander Powder; 1 teaspoon or to taste Red Chilli Powder; 2 tablespoons Fresh Cream (or homemade malai); 2 tablespoons Butter; 2 tablespoons Oil; to taste Salt

Sonu @cook_8104227

Paneer butter masala

250 gmsPaneer (or Tofu), cut into 1-inch cubes
2medium Onions, finely chopped
1 1/2 teaspoonschopped Ginger
3-4Garlic Cloves
3medium Tomatoes
6-8Cashew Nuts, soaked in water for 15 minutes
1small piece of Bay Leaf
2Green Chillies, slit lengthwise
1/2 cupFull Fat Milk
2 teaspoonsKasuri Methi (dry fenugreek leaves)
1/2 teaspoonGaram Masala Powder
1 tablespoonCoriander Powder
1 teaspoonor to taste Red Chilli Powder
2 tablespoonsFresh Cream (or homemade malai)
2 tablespoonsButter
2 tablespoonsOil
to tasteSalt

Cooking Instructions

1

If you are using frozen paneer cubes, then defrost them.
2

Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
3

Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
4

Add green chilli and red chilli powder and sauté for 30-40 seconds. Add cashew nut paste.
5

Stir and cook for 2-minutes.
6

Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
7

Add coriander powder and garam masala powder and mix well.
8

Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
9

Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
10

Add fresh cream.
11

Mix properly and turn off the flame.
12

Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.

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Sonu @cook_8104227

on December 16, 2017 13:11

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