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Tuesday, February 3, 2009

Butter Paneer Masala Recipe

I tried this today and turned out great. Last time when I made i did not use Onion-garlic and felt something lacking and since i don't mind using onion garlic i tried using them this side and it came out perfect.
250 gms paneer - cubed and fried in a tbsp of oil/ghee till golden brown and put in hot water. Drain the water after 5 mins and keep the paneer aside
2 big onions pureed
1 Tbsp ginger-garlic (blend to paste)
1 tsp red chilli pwd (I used paprika)
3 big ripe tomatoes(blend to paste)
3 Tbsps cashewnut paste
½ tsp coriander pwd
pinch of turmeric powder
1/2 tsp dry fenugreek leaves
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 Tbsps butter
2 Tbsps fresh cream

1) Heat 2 Tbsp butter in a heavy bottomed pan, add onion paste and saute till brown at medium-low heat.

2) Add Ginger-garlic paste saute for 3 to 4 mins. Add chilli powder, coriander powder, turmeric powder, dry fenugreek leaves, tomato puree and salt, stir and cook for another 5 mins

3) Add cashewnut paste, paneer and a cup of water and cook on medium heat for 10 mins.

4) Remove from stove, Add cream and and 1 Tbsp butter and garnish with coriander leaves.

Serve hot with Roti, Naan or Parathas or steamed white rice.
1) Replace the cashew paste with the cream.

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