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Thursday, July 9, 2015

Panner Butter Masala


Panner Butter Masala:

Paneer Butter Masala is the most popular paneer recipes in India. Its a rich creamier gravy and can be prepared on any occasions. Its my most favorite dish and ofcourse my kids too love them. So let me go into details of the recipe..
 
 

Ingredients:

Paneer - 250 gms
Onion -2
Tomato - 3
Green Chilli - 1
Ginger - 1 inch piece
Garlic - 4 pods
Cashew nuts - 8
Milk - 5 tsp
Water - 1/2 cup
Kasthuri methi / Dry Fenugreek leaves - 3/4 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt- as needed
Fresh cream - 1/4 cup
Coriander leaves - few

For Seasoning:

Butter - 2 tsp
Gheee - 1 tsp
Cinnamon -1 inch piece
Cloves- 1
Cardamom -1

Preparation:



Peel and Chop onion into pieces. Put them in boiling water and wait till the color changes transparent. Drain off the water and make a paste with onion.
Wash the tomatoes and make small cuts on tomatoes with sharp knipe. Drop the whole toamtoes in boiling water for a couple of minutes and you can see the skin peeling off. Just remove the tomatoes and peel the skin. Make a puree of the blanched tomato and keep aside.
Make a fine paste of ginger garlic and chilli.
Soak the cashew in hot milk for ten minutes and make a fine paste of cashew.
Cut the paneer into cubes and keep it immersed in hot water.

Method:

Heat butter and ghee in a non stick pan. When hot add cinnamon, cardomom and clove.
When it splutters add onion paste and cook till the colour changes and then add ginger, garic and chilli paste and saute for two minutes.
Now add the tomato puree and cook for some time.
Add garam masala, coriander powder, turmeric powder and chilli powder and mix well.
The mixute needs to be cooked till the ghee seperates from it.
Now add the cashew + milk paste and cook well.
Add the kasthuri methi by crushing it between your hands and mix well.
Add salt and half cup of water and cook for few minutes.
When the gravy reaches the desired consistency add the paneer cubes drained from hot water and mix well.
Keep the flame in low, add the fresh cream and mix slowly and turn off the flame. Dont let the gravy cook for long time after adding cream.
Finally garnish with coriander leaves.

Panner butter Masala is ready to be served.

Notes:

1. You can shallow fry the panner in two tsp of oil or ghee till it becomes brown and use it instead if immersing in hot water.
2. You can add milk instead of water to get a thicker and creamier gravy.
3. You can replace chilli powder with green chilli completely.
4. You can add store brought ginger garlic paste instead of grinding.

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