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03/02/2014

Paneer Butter Masala Recipe | Paneer Recipes


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Whenever we plan to order some North Indian dishes, by default we will go for Paneer Butter Masala and Naan. I just love that combo. Till marriage, I have tasted paneer butter masala only in the restaurants. I tried this recipe only few months back. Since then, I will make it atleast once in 2 weeks. But all these days, I kept postponing to capture the pics. So made it couple of days back especially to click the pictures. Parallely also made naan. Will post the recipe of naan shortly.
Ingredients
Paneer 100 Grams
Onion 1 No
Tomato 1 No
Milk 1/4 Cup
Turmeric Powder A Pinch
Chilli Powder 1 Teaspoon
Coriander Powder 1 Teaspoon
Garam Masala 1/2 Teaspoon
Ghee / Butter 1 Tablespoon
Oil 1 Teaspoon
Salt To Taste

To Grind : Table 1
Cinnamon 1 Small stick
Cardamom 2 Nos
Cloves 2 Nos
Garlic 2 Pods
Ginger A Small Piece

To Grind : Table 2
Cashew 5 Nos
Poppy Seeds 1 Teaspoon
Kasthuri Methi 2 Teaspoons

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Preparation Method
  • Grind the ingredients mentioned under”To Grind”  Table 1 and Table 2 separately and keep it aside.

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  • Cut the paneer in to medium sized cubes.
  • Heat a pan and add ghee/ butter and once it is hot, add the paneer cubes and slightly fry them.
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  • Transfer the paneer cubes to a plate and in the same pan, add little oil and once it is hot, add chopped onion and saute for couple of minutes.
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  • Add the ground paste from Table 1 and saute well till the raw smell goes off.
  • Add the chopped tomato and cook till it becomes mushy.

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  • Add turmeric powder, chilli powder, coriander powder, salt and mix well.
  • Add milk and also add water till it reaches required consistency.

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  • Bring it to boil and then add the ground paste from Table 2. Let it remain for couple of minutes.

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  • Add the paneer cubes to the gravy and cook for 5 – 7 minutes.
  • Finally sprinkle some garam masala, give it a stir and turn off the flame.
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  • Transfer it to a bowl and serve with rotis/ naan.
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Note
  • Instead of chopping the onions and tomatoes, they can be ground to a fine paste separately and added to make the gravy.
  • The onion has to be sauted well before adding tomatoes.
  • Make sure the tomatoes are cooked well and the oil starts oozing out, before adding milk/ water.
  • The gravy can be garnished with a tablespoon of fresh cream for richer taste.
  • Adding milk is optional.

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