Sunday, August 14, 2016

Paneer makhani or paneer butter masala recipe



Ingredients :
  • 1 cup Paneer (cottage cheese) cubes 
  • 1 cup tomato paste 
  • 1 tsp sugar (optional) 
  • 1 tbsp ginger- garlic paste
  •  2 green chillies or paste (I used green chilli paste) 
  • 1 tbsp onion paste 
  •  2 tbsps butter 
  • 1 tbsp oil 
  • 1 green cardamom 
  • 2 cloves 
  • 1 small stick cinnamon 
  • 1/4 tsp red chilli powder
  • 1/2 tsp turmeric powder 
  • 1 tsp coriander powder 
  • 1/4 tsp cumin powder 
  • 1/4 tsp black pepper powder
  • 1/4 tsp garam masala
  • 1/2 cup cashew nuts paste (15-20 cashew nuts soak in warm water for 20 minutes)
  • 1 tbsp fenugreek dried leaves, roasted (Kasuri Methi)
  • salt to taste 
  • 2 tbsp fresh cream for garnish 
Method :

Roast fenugreek leaves (Kasuri methi) for few second on low flame and keep aside.
Heat a tbsp oil in a pan, add cardamom, cloves, cinnamon, add 2 tbsp butter and crackle them. Add garlic-ginger, green chilli paste and onion paste and stir-fry for 1 minute. Add all spices powder, salt and cook for 30 seconds. Now add tomato paste and sugar, cook on high flame till oil leaves the masala. Add cashew paste and 1/2 cup water and stir constantly. Add paneer cubes and cook for another 2-3 minutes on medium flame. Now sprinkle roasted and crushed Kasuri methi and mix in lightly. Turn off the flame. Garnish with cream and serve it with rice, pulao, paratha, roti.
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