Saturday, August 1, 2015

Paneer butter masala


Paneer - 200 gm

Butter - 4 tbsp
Oil  - 1 tsp

Bayleaves  - 1 no
Cloves - 1 no
cinnamon stick - 1 inch piece
Dried red chillies - 2 nos
Coriander seeds crushed - 1 tbsp
Onion sliced - 1 small size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Coriander powder -1 tsp
Kashmiri chilli powder - 1 tsp
Tomato chopped - 3 nos
Kasoori methi  crushed - 1/2 tsp
Fresh cream - 1 tbsp


Heat 2 tbsp butter and 1 tsp oil in a pan. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Saute well. Add onion and stir fry for 30 seconds. Add ginger and garlic paste. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Grind them in a blender to make a puree. Set this aside.

Heat the remaining butter in a kadai. Cook the pureed mixture for 2 minutes. Add paneer pieces and saute. Add half a cup of water. Cook covered in low heat for 5 minutes. Sprinkle kasuri methi and mix lightly. Remove from heat and mix in cream. Serve hot. Garnish with remaining crushed coriander seeds.


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