Sunday, December 19, 2010

Butter Paneer Masala

For 4 to 6 servings
250gm paneer (cut in cubes)
2 large onion
4 tomatoes (medium size)
1 tbsp ginger- garlic paste
4 green chillies chopped
2 tbsp paste of cashewnut
1 tbsp paste of poppy seeds
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp haldi
Salt to taste
2 bay leaves
1 stick of cinnamon
2 cloves
1 big black cardamom
2 green cardamom (elaichi)
Pinch of garam masala
3 tbsp butter
2 tbsp cream
1 tbsp tomato sauce
Chopped coriander


Boil onion and tomatoes, with small quantity of water, and grind it for paste. Now, soak paneer in hot water with salt and turmeric powder for 10 mins. Heat 2 tbsp of butter in a frying pan, add bay leaves, cinnamon, cloves cardamoms, green chilli and ginger-garlic paste, mix well, sauté for 2-3 mins. Then add onion and tomato paste, cook, till butter separates, now add red chilli powder, salt and paste of cashewnuts and poppy seeds. Cook for 10-15 mins, by applying small quantity of water, stir properly. Then add paneer into this gravy, cook for 5 mins on low flame.
Consistency should be semi-solid.
For tempering:-
Take a frying pan, heat butter add jeera, when jeera crackle, add tomato sauce and ½ tsp red chilli powder, cook for 1 min. Mix this tadka into paneer masala and 2 tbsp cream, stir well.
Garnish with chopped coriander. Serve hot.

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