method to prepare paneer butter masala
Ingredients
To saute and grind:
- Butter - for masala 2 tbsp
- Chopped onions - 11/2 cups
- Chopped tomatoes - 2 cups
- Ginger garlic paste - 2-3 tbsp
- Salt to taste
- Chilli powder - 1 tbsp
- Garam masala powder -1 tbsp
- Coriander powder - 1 tbsp
- Cashewnuts - 2 tbsp
For tadka:
- Butter -2tbsp
- Cloves -3-4
- Cinnamon - 1 inch piece
- Bayleaves-2
- Small cardamom-2-3
- Paneer cubed - 2 cups
- Kasuri methi - 1 tbsp
- Fresh cream = 3 tbsp
- Some chopped coriander leaves
- Sugar - 1 tbsp
Instructions
To saute and grind:
- Keep kadai add butter.
- After a second add onions and let it brown.
- When lightly brown add tomatoes with some salt.
- When tomatoes are soft add ginger garlic paste.
- When rawness of ginger garlic is over add all the masalas.
- Namely coriander,chilli and curry powders.
- Now go on stirring till all the rawness of spices goes off and it should be nicely cooked.
- Cool and grind it with cashews and keep ready.
For tadka and gravy:
- In the same kadai add butter and add cloves,cinnamon,bayleaves and small cardamom.
- Then add the ground masala and saute well.
- Add sugar to it and let it boil adjust some salt if needed(add water to adjut consistency).
- After 5 minutes of boil add kasuri methi and let it boil for some more minutes,
- Now add paneer cubes and let it boil for 1 minute.
- Switch off and add freshcream and coriander leaves and serve with nan.phulkas and chappathi's.
Notes
I have added salt while grinding and adjusted it afterwards while doing gravy.
I have used kashmiri chilli powder.
You can adjust the gravy consistency depending upon your need.
Crush methi leaves and add for more flavour.
After adding paneer don't boil for too long as paneer will become rubbery.
I have used kashmiri chilli powder.
You can adjust the gravy consistency depending upon your need.
Crush methi leaves and add for more flavour.
After adding paneer don't boil for too long as paneer will become rubbery.