Monday, 18 May 2015

PANEER BUTTER MASALA

Nailed it!!I Still have those flavours lingering in my taste buds.This recipe is an example of perfection i should say.Yesterday i made this for my family and they were awe-struck by the authenticity of this dish.Try this out to wow everyone at home!



Things u need
  • Paneer(indian cottage cheese)-200gm (cut into 1 inch pieces)
  • Onion-1 large(finely chopped)
  • Tomatoes-3 (finely chopped)
  • Ginger garlic paste- 2 tsp
  • Fresh cream-3 tbsp
  • Butter-4 tbsp
  • Red chilli powder-1 tsp
  • Garam masala powder-1 tsp
  • Kasoori methi-quarter tsp(dry roast in a pan and finely crush between your palms)
  • Cashewnuts-10 nos
  • Oil-as needed
  • Salt-as needed
  • Sugar-1 tsp
     Method
    • Heat 2 tsp of oil in a pan.
    • Add the paneer pieces and fry for a minute or two until they turn golden brown.
    • Take them in a plate and keep aside.
    • Now heat 2 tbsp of oil in a wide bottomed pan.
    • Add onion,tomatoes and cashewnuts and fry for 5 minutes in a medium flame till the raw smell goes off.
    • Now simmer and cook with closed lid for 5 mins.
    • Switch of the flame and grind it into a smooth paste.
    • Heat 3 tbsp of butter in a wide pan.
    • Add ginger garlic paste and fry till the raw smell goes off.
    • Simmer and add garam masala and red chilli powder to it.
    • Stir once and now add the ground paste.
    • Add 1 cup of water(the gravy will be thin at this stage)
    • Cover and let it simmer for 10 -15 minutes.
    • Now add salt,sugar,fresh cream and stir well (Add more water if thick)
    • Add kasoori methi.Stir well.
    • Finally add the paneer.
    • Let it simmer for 7 mins with lid closed.
    • Serve hot with roti/pulav.