Paneer Butter Masala, a bright yellowish colored smooth,creamy and light buttery flavored rich paneer dish is one of the most popular Punjabi dish. Calcium rich fresh paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves,enriched with cashew nut paste and cream. This is perfect if you are having a dinner or party.
Paneer:- 250 gms
Onion:- 2 medium size ( Blanched & pureed )
Tomato puree:- 3 tbsp
Ginger - Garlic paste - 1 tbsp
Cashewnut paste - 3 tbsp
Red Chilli Powder:- 1 tsp ( or as per taste)
Coriander Powder:- 1tsp
Turmeric powder:- 3/4 tsp
Garam Masala:- 1/4tsp
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Salt as per taste
Fresh Cream - 2 tbsp
Butter - 2 tbsp
Method :
If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.
Soak about 3 tbsp of cashewnuts in water for about 1 hrs and grind them to a paste. This paste makes the gravy rich in taste.
Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste to the brown paste mixture and saute for minute.
Then add the Kashmiri chilli powder,coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
Finally garnish it with fresh cream.
Serve It with Chapati, Paratha, Poori Or Naan with salad...
Sending this to Divya's "The Master Chef Contest" event and simply food's "Lets cook for Barbecues and picnics" event
Ingredients :
Paneer:- 250 gms
Onion:- 2 medium size ( Blanched & pureed )
Tomato puree:- 3 tbsp
Ginger - Garlic paste - 1 tbsp
Cashewnut paste - 3 tbsp
Red Chilli Powder:- 1 tsp ( or as per taste)
Coriander Powder:- 1tsp
Turmeric powder:- 3/4 tsp
Garam Masala:- 1/4tsp
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Salt as per taste
Fresh Cream - 2 tbsp
Butter - 2 tbsp
Method :
If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.
Soak about 3 tbsp of cashewnuts in water for about 1 hrs and grind them to a paste. This paste makes the gravy rich in taste.
Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste to the brown paste mixture and saute for minute.
Then add the Kashmiri chilli powder,coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
Finally garnish it with fresh cream.
Serve It with Chapati, Paratha, Poori Or Naan with salad...
Sending this to Divya's "The Master Chef Contest" event and simply food's "Lets cook for Barbecues and picnics" event
