NO ONION NO GARLIC Paneer Butter Masala
Cooking Instructions
- 1
Chop Paneer in medium-small size cubes or whatever shape you want & keep them at room temperature for 30 minutes.
- 2
Chop Capsicum, Green Chillies & 6 Tomatoes roughly.
- 3
Blend the remaining tomatoes finely into puree in a mixer grinder.
- 4
Take a katori, add 20gms melted butter in it with 4 Table Spoon Dahi, 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & mix them properly.
- 5
- 6
- 7
Now take 1 Cup Dahi, add 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & 3 Table Spoon Dhaniya Powder in it & mix them properly.
- 8
- 9
- 10
Now take a pan, add 1 Big Spoon Oil in it & turn the gas on medium flame.
- 11
When oil gets heated up, add all khade Masale in it & let them sizzle.
- 12
When they start sizzling, add roughly chopped capsicum, green chillies & 1 Table Spoon Ginger Paste in it & mix them properly.
- 13
Now cook them for 5-6 minutes till they turn golden brown in colour.
- 14
After 5-6 minutes, when they turn golden brown in colour, add roughly chopped tomatoes in it with 1 Teaspoon Salt & mix them properly.
- 15
Now cook them for 6-7 minutes, till oil is completely released & tomatoes mashed completely.
- 16
After 6-7 minutes, when they are completely mashed up, add Kaju pieces & dahi butter mixture in it & mix them properly.
- 17
- 18
- 19
Cook them for 2-3 minutes.
- 20
After 2-3 minutes, turn off the flame & transfer the mixture in a plate.
- 21
Now let it cool down properly, before blending them finely into puree.
- 22
After some time, remove all khade masale from mixture & blend them finely into gravy.
- 23
Starin the puree so that there are no leftover ingredients in gravy & it turn more smooth.
- 24
Now again take a pan, add 1/2 Big Spoon Oil & 20gms butter in it & turn the gas on medium flame.
- 25
When oil gets heated up, add 1 Teaspoon Jeera & 2 Pinch Hing in it & let them sizzle.
- 26
Whe they start sizzzling, add spices mixed dahi in it & cook them for 4-5 minutes till their oil is completely relesed.
- 27
After 4-5 minutes, when oil is completely released, add finely blended tomato puree in it with 1 Teaspoon Salt so that they start releasing oil quickly.
- 28
After 6-7 minutes, their oil is also released, add finely blended gravy puree in it & mix them properly.
- 29
Now let it boil.
- 30
When gravy start boiling, add chopped paneer cubes in it with 1/2 Teaspoon Garam Masala & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
- 31
Cook them for 8-10 minutes on low flame.
- 32
Your NO ONION NO GARLIC Paneer Butter Masala is ready to be served.
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