PANEER BUTTER MASALA



This is a punjabi dish. This goes well with roti, naans, phulkas, fried rice & pulaos.


INGREDIENTS:


1. Paneer -- 1 cup cubed.
2. Onion -- 1 medium-sized chopped.
3. Ginger and garlic paste -- 1 tbsp.
4. Coriander powder -- 1 tbsp.
5. Chilli powder -- 1 tbsp.
6. Garam masala -- 1 tsp.
7. Salt to taste.
8. Tomato paste or tomato puree -- 1 tbsp.
9. Tomato ketchup -- 1 tbsp.
10. Kasuri Methi (dried fenugreek leaves) -- 1 tsp
11. Milk -- 1/2 cup.
12. Cream -- 1 cup.
13. Oil -- 3 tbsp.
14. Salt -- to taste.

METHOD:

1. Add 2 tbsp oil to a hot pan. Add in cubed paneer pieces and fry the paneer cubes until golden brown on all sides. Drain and set aside on a plate lined with a paper towel.
2. Add 1tbsp oil to the pan and add 1 medium-sized chopped onion and fry until golden brown. To this, add 1 tbsp freshly minced ginger-garlic paste and fry for a minute. To this, add 1 tbsp coriander powder, 1 tsp chilli powder, 1 tsp garam masala and 1 tsp salt. Fry for 30 seconds until the masalas are well combined.
3. Next add 1 tbsp of tomato paste or tomato puree of 1 medium-sized tomato. Then, add 1 tbsp of tomato ketchup. Add 1 tsp of kasuri methi (dried fenugreek leaves) and mix well.
4. To this add 1/2 cup of milk and mix well and cook covered for about 5 minutes on low fire.
5. Now add the fried paneer.
6. Add 1 cup cream, mix well and simmer on low fire for 3-4 mins. Adjust salt. Garnish with fresh corainder leaves and serve hot.

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