Paneer Butter Masala

Hi..

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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 recipei 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 didnt 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 kadaiso that butter wont burn soon if we add in oil
  • Add bay leaves, cloves, cinnamon, red chillies and crushed coriander seeds. Saut 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 pasteadd 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 waterlet it cook on a low flame for to 5 minutes
  • If u use milk cream instead of milkremove the curry from flame n add 2 tspns of cream and mix itserve hot.
  • If u add milk ..now add the milk little by little ..keep stirring while adding the milkby adding milk little by little it wont curdle..stir it and let it cook for 4 to 5 minutes n off the flameserve hot

NOTE:-

  • If the paneer is fresh one,add as it is to the currybut 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 hotjust 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 pasteuse the fresh ginger n garlic to get nice flavor.

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