"Paneer Butter Masala- A very popular paneer dish from North Indian Cuisine. Paneer or cottage cheese is a fresh cheese very common in Indian Subcontinent. This recipe goes by various name like Paneer Makhani, Butter Paneer etc. This rich and aromatic recipe is prepared with soft paneer served with creamy tomato, onion and cashew paste based gravy. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence."
Cuisine: Indian (North Indian) | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 4For the paste (Onion+Tomato+Cashew paste)
1.
|
Oil
|
1
Tsp.
|
2.
|
Cumin
seeds/jeera
|
1
Tsp.
|
3.
|
Cloves
|
2-3
pc
|
4.
|
Cardamom
|
2-3
pc
|
5.
|
Cinnamon
stick
|
1”
|
6.
|
Bay
leaf
|
1
|
7.
|
Onion,
roughly chopped
|
2
Medium (1 headful cup)
|
8.
|
Tomato,
roughly chopped
|
3
Large (2 Cup)
|
9.
|
Ginger
|
1”
pc
|
10.
|
Garlic
gloves
|
3-4
|
11.
|
Cashew
nuts
|
¼
cup
|
12.
|
Water
|
½
cup
|
For the Paneer
Butter Masala
1.
|
Paneer/Cottage
cheese, cubed
|
2
cup
|
2.
|
Oil
|
2
Tbsp.
|
3.
|
Butter
|
2
Tbsp.
|
4.
|
Kashmiri
red chili powder
|
1
Tsp.
|
5.
|
Tomato
puree
|
½
cup
|
6.
|
green
chili, slit lengthwise
|
2-3
|
7.
|
Kasuri
methi /dry fenugreek leaves
|
1
Tsp.
|
8.
|
Garam
masala
|
½
Tsp.
|
9.
|
Salt
|
To
taste
|
10.
|
Heavy
cream
|
¼
cup.
|
11.
|
Fresh
coriander leaves, chopped
|
For
garnishing
|
Step By Step Instruction: [Hide Images]
For Gravy
- Roughly chop onion, tomato, ginger and garlic.
- Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
- When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute.
- Add chopped tomato and cashews with ½ cup of water.
- Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
- Once cooled, blend the mixture into smooth puree. Pass it through sieve and keep aside.
For Paneer Butter Masala Curry
- Heat 2 Tbsp. of oil and 2 Tbsp. butter in deep pan. Add red chili powder and pureed mixture. Cook on a medium flame for 3-5 minutes while stirring occasionally.
- Next add in tomato puree and cook more for 4-5 minutes.
- Add slit green chili, garam masala and salt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
- Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes.
- Add in cream, mix everything well and stir the curry for 1-2 minutes.
- Finally add in Paneer cube, mix gently and switch off the flame.
- Garnish with cream and fresh coriander leaves. And serve hot with Indian bread, Naan, Chapatti or Steamed Rice.
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