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.
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:
One of my all time favourites...:)
Post a Comment