Paneer butter masala recipe, How to make paneer butter masala
www.rakskitchen.net
www.rakskitchen.net
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Ingredients

  • Paneer cubes (frozen) – 1 & 1/2 cup
  • 1 Tomato – 1 large
  • 1 Ginger garlic paste – 1 tsp
  • 1 Cashew nuts – 5-8
  • 1 Milk – 1/2 cup
  • 1 Cooking cream* – 1/4 cup
  • 1 Kasoori methi – 1 tsp
  • 1 Red chilli powder – 1 & 1/2 tsp
  • 1 Coriander powder (I used sambar powder) – 1 tsp
  • 1 Turmeric – 1/8 tsp
  • 1 Salt – As needed
  • 1 Butter – 2 tsp
  • 1 Oil – 2 tsp
  • 1 Elachi, clove – Each one
  • 1 Cinnamon – 1 small piece
  • 1 Butter – 1 tsp
  • 1 Red chilli(dry) – 1
  • 1 Black pepper whole – 1 tspHeat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.
  • 1 Grind cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.
  • 1 Meanwhile, keep the paneer cubes immersed in hot water. Continue frying for  4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.
  • 1 Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.
  • 1 When your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flame for 2 minutes and switch off the flame.

Instructions

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