Paneer Butter Masala

Hi..

P4270289 thumb Paneer Butter Masala

Paneer cooked in spicy rich tomato gravy

Preparation Time : 10-15 minutes

Cooking Time : 20-30 minutes

Servings : 4

Paneer butter Masala is a very tasty n easy recipe…i got this recipe from  chef sanjeev kapoor …it tastes same as restaurant  dish..thanks chef.

INGREDIENTS:-

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Cottage cheese (paneer), cut into triangles( approximately 250 grams)

Butter 4 tablespoons

Oil 1 teaspoon

Bay leaves 2

Cloves 2

Cinnamon 2 one-inch sticks

Dried red chillies, broken 1

Coriander seeds, crushed 2 tablespoons

Onion , sliced 1 small

Ginger paste 1 teaspoons

Garlic paste 1 teaspoons

Coriander powder 1 teaspoon

Red chilli powder1 teaspoon

Tomatoes, chopped 5-6 medium ( i used 4 spoons of tomato puree)

Salt to taste

Kasoori methi , crushed1/2 teaspoon (i didn’t use it)

Fresh cream 2 tablespoons /half cup of milk (  i used milk)

PROCEDURE:-

  • Heat 2 and half  tablespoons butter with one teaspoon oil in a kadai…so that butter wont burn soon if we add in oil
  • Add bay leaves, cloves, cinnamon, red chillies and  crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder, salt and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.(if you use tomato puree..just add enough water in the puree n make it into thick paste…add this paste to masala n let it cook..no need to puree here.cook the masala with tomato puree on high flame for 2 minutes till its cooked n oil oozes out..do not get it burn.)
  • Reduce the flame to low..add the remaining 1 and half table spoons of  butter to puree , add the  paneer and half cup of water…let it cook on a low flame for  to 5 minutes…
  • If u use milk cream instead of milk…remove the curry from flame n add 2 tspns of cream and mix it…serve hot.
  • If u add milk ..now  add the milk little by little ..keep stirring while adding the milk…by adding milk little by little it wont curdle..stir it and let it cook for 4 to 5 minutes n off the flame…serve hot

NOTE:-

  • If the paneer is fresh one,add as it is to the curry…but if the paneer is frozen one or not the fresh one , deep fry the paneer till it turns to light yellow color..if the oil is very hot…just add..saute for a 10  to 15 seconds n remove…

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  • If you use fresh  tomatoes instead of puree..you can add salt after making the tomato to puree..
  • Instead of adding readymade ginger garlic paste…use the fresh ginger n garlic to get nice flavor.

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