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September 30, 2015

Paneer Butter Masala

     Paneer butter masala is a very famous recipe but in this recipe I have tried to reduce the usage of masala by using only red chilli powder. It is come out well and goes well with chapathi, roti, etc.,

Check out my Paneer Makhani Recipe here.





Recipe Cuisine : Indian | Recipe Category: Side Dish
Preparation Time:  15 mins  | Cooking Time: 25 mins | Serves: 3-4

Ingredients:
Paneer Cubes
200 gm
Boiled Cold Milk
¾ cup
Kasoori Methi / Dried Fenugreek Leaves
¼ tsp
Kashmiri Red Chilli Powder
1 tbsp
Sugar
1 tbsp
Salt
As required
To Temper:

Butter + Oil
2 tbsp
Cumin seeds /Jeera
1 tsp
Chopped Onion
¼ cup
To Fry and Grind into Paste:

Oil
1 tbsp
Onion
2
Tomato
3
Ginger
1 inch
Garlic Pods
4
Badam
3
Cashew Nuts
10
Roasted Gram / Pottukkadalai
1 tbsp
Kasoori Methi / Dried Fenugreek Leaves
¼ tsp

Procedure:
Preparation Procedure:
1. Peel the skins of the onions and chop them into small pieces.
2. Wash and cut the tomatoes into small cubes.
3. Remove the skin of the ginger and cut it into small pieces.
4. Remove the skin of the garlic and chop them into small pieces.
Cooking Procedure:
For Paste:
1. Heat 1 tbsp of ghee, add chopped onion and sauté till they become translucent.
2. Then add chopped ginger, chopped garlic, roasted gram, badam and cashew nuts. Fry them well for 2 mins.
3. Now add the chopped tomatoes and fry till it becomes mushy. Add ¼ cup of water and cook till the water absorbs completely. Switch off the stove and add the kasoori methi.
4. Allow it to cool down completely and grind it into a fine paste using little water.
For Paneer:
5. Heat 1 tbsp of oil in a pan, add panner cubes and fry till they turn into light brown color.
6. Take them out from the oil and put them in the warm water. This step is used to avoid the paneer becoming hard after frying.
For Gravy:
7. In the same pan (after frying all the paneer cubes) add butter, add the cumin seeds and wait for splutter.
8. Then add the finely chopped onion. Sauté till they become translucent. Now add the ground paste, red chilli powder and salt. Cook till the gravy become thick.
9. Now add the sugar and milk. Cook for few mins.
10. Then add the fried paneer cubes and ¼ tsp of kasoori methi. Mix them well and cook for 2 mins. Then switch off the flame.
    Colorful and tasty paneer butter masala is ready.
Note:
1. Use panner as it isinstead of fry.
2. Use ginger garlic paste instead of adding ginger and garlic.


1 comments:

Gauri Kulkarni said...

One of my all time favourites...:)

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