Hey Folks,
Paneer Butter Masala is one of the richest and creamiest vegetarian dishes in Indian cuisine. Today I will be sharing The Perfect Cook Book recipe for Paneer Butter Masala.
INGREDIENTS: ---------------
- Paneer - 200 gm
- Onion - 4 no.s
- Tomato - 2 no.s
- Kashmiri red chilli powder- 3 tsp
- Coriander powder - 1 tsp
- Whole spices powder( Garam masala) - 1 tsp
- Cashew Nuts - 10 -15 no.s
- Butter - 4 tbsp
- Oil - 3 tbsp
- Ginger- 1 tsp
- Garlic - 1 tsp
- Kasthuri Methi Leaves -1 tsp ( Dry Fenugreek Leaves)
- Salt - to taste
- Coriander Leaves - 2 tbsp
- Fresh Cream - 3 tbsp
- Water- As needed
PREPARATION:
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Take a Kadai and add 2 tbsp butter and 3 tbsp oil and heat it. Once it gets hot, add chopped onions and saute it. Add a pinch of salt to make the process faster. Add ginger and garlic to the same and saute it until the onion turns translucent. Now add the spices to it. Kashmiri chilli powder 2 tsp, garam masala 1 tsp, coriander powder 1 tsp and keep the flame low, and saute it until the raw smell of the powders is gone. Now add the chopped tomatoes and cashew nuts to this masala mixture. Once the tomatoes are mashed down add some water and boil it in simmer. Now cool down the mixture and blend it into a fine paste without any lumps in a mixer.
Now heat the pan and add 1 tbsp butter. Add the remaining 1 tsp kashmiri chilli powder to the butter and saute it. This step is to give that color to the curry.
Now add the fine paste to this pan and add water as your preference to make the amount of gravy you want. Now add the grilled paneer to it and boil it in simmer for 2 minutes. Add the methi leaves and coriander leaves and fresh cream and turn off the stove.
Serve it in a bowl and top with some fresh coriander leaves and fresh cream. Serve hot with parathas, naan, or rotis, and enjoy the tasty Paneer Butter Masala from The Perfect Cook Book.
See you all in my next cooking blog.
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| Paneer Butter Masala - The Perfect Cook Book |
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