Paneer butter masala is one
of the most popular paneer recipes in Indian cuisine. The near perfect
combination of spiciness and creaminess of its gravy makes it simply
irresistible and versatile to be served with any Indian bread. This is an ideal
recipe for parties, so dont miss preparing this restaurant style paneer butter
masala at home. This recipe has a bit of fat and may not be ideal for calorie
conscious one's but one can reduce the fatty content by replacing cream with
milk and also the butter quantity.
Paneer Butter Masala....
Ingredients:
300 gms Paneer cut into cubes
1 large Onion chopped finely
4 tomatoes pureed
1 tbsp ginger garlic paste
1 tsp freshly ground pepper
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp kashmiri Red Chilli Powder
1 tsp Garam masala
1 tsp dried Fenugreek leaves
2 tbsp oil
3 tbsp Butter
2 tbsp fresh cream
1 tsp sugar(Optional)
fresh coriander for garnishing
Salt
300 gms Paneer cut into cubes
1 large Onion chopped finely
4 tomatoes pureed
1 tbsp ginger garlic paste
1 tsp freshly ground pepper
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp kashmiri Red Chilli Powder
1 tsp Garam masala
1 tsp dried Fenugreek leaves
2 tbsp oil
3 tbsp Butter
2 tbsp fresh cream
1 tsp sugar(Optional)
fresh coriander for garnishing
Salt
Whole Spices:
1 tsp cumin seeds
1 tsp coriander seeds
1 no Black cardamom
2 nos Green cardamom
1 Bay Leaf
2 Dry Red Chillies'
1 tsp coriander seeds
1 no Black cardamom
2 nos Green cardamom
1 Bay Leaf
2 Dry Red Chillies'
Let's Learn How to do it:
1. Heat oil and Butter in a kadai. Put the whole spices listed above.
Once the cumin seeds splutter, add the chopped onions and fry till they are
light brown in colour.
2. Now add the ginger garlic paste and fry till the raw smell of the ginger garlic paste goes away.
3. Now add the tomato puree, salt and freshly ground black pepper and cook in medium flame for 10 to 15 minutes or till oil starts to leave the sides of the pan .
4. Now add the turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder, paneer and add 1/4th cup of water.
5. Stir well and cook on slow flame till the gravy comes to the consistency of your choice. Add sugar and garam masala.
6. Sprinkle the dried fenugreek leaves on top and stir everything well.
7. Now add fresh cream and cook for a minute or two. Turn off the heat and serve hot with fresh coriander leaves on top.
8. Your Paneer Butter Masala is ready to be served .
2. Now add the ginger garlic paste and fry till the raw smell of the ginger garlic paste goes away.
3. Now add the tomato puree, salt and freshly ground black pepper and cook in medium flame for 10 to 15 minutes or till oil starts to leave the sides of the pan .
4. Now add the turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder, paneer and add 1/4th cup of water.
5. Stir well and cook on slow flame till the gravy comes to the consistency of your choice. Add sugar and garam masala.
6. Sprinkle the dried fenugreek leaves on top and stir everything well.
7. Now add fresh cream and cook for a minute or two. Turn off the heat and serve hot with fresh coriander leaves on top.
8. Your Paneer Butter Masala is ready to be served .
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