Paneer Butter masala is a dish made with panner, dunked in a delightful spicy curry, belongs to Punjabi Cuisine. It is my daughter's most favorite food and one of my best creation according to my daughter, family and friends who have tasted this recipe. For this achievement, I have to thank Mansi of Fun & Food Blog(I am an ardent fan of her blog) for sharing such a wonderful recipe. After I have found her recipe, I never tried any other recipe. I'll recommend everyone whoever going thru this post, try once. I have shared this recipe with many of my friends, too.
You Need :
Paneer - 250 gm., cubed
Onions : 2 (big)
Tomatoes : 3(big), pureedGinger-garlic paste : 1 tblsp.
Bay leaf : 1
Cloves : 2-3 nos.
Red chilli powder : 2 tsp.
Turmeric powder : 1/2 tsp.
Dhania powder (dry coriander powder) : 2 tsp.
Kasuri methi (dry fenugreek leaves) : 1 tblsp.
Tandoori masala (optional for color) : 1/2 tsp.
Garam masala powder : 1/2 tsp.
Cashewnut paste : 3tblsp.
Salt and lemon juice - to taste
Butter/Oil : 2 tblsp.
Ghee/clarified butter : 1 tblsp.(for frying the paneer pieces)
Fresh cream : 3 tblsp.
Fresh coriander - chopped for garnish
How To :
Garnish with coriander leaves. Serve the Paneer Butter Masala with any Indian flatbread of your choice like Naan or Paratha, any kind of pulao or simply with jeera rice.
Sending one of my creation to my ongoing event, " Spotlight : Show your best creation" , hosted this month by Cuisine Delights.
You Need :
Paneer - 250 gm., cubed
Onions : 2 (big)
Tomatoes : 3(big), pureedGinger-garlic paste : 1 tblsp.
Bay leaf : 1
Cloves : 2-3 nos.
Red chilli powder : 2 tsp.
Turmeric powder : 1/2 tsp.
Dhania powder (dry coriander powder) : 2 tsp.
Kasuri methi (dry fenugreek leaves) : 1 tblsp.
Tandoori masala (optional for color) : 1/2 tsp.
Garam masala powder : 1/2 tsp.
Cashewnut paste : 3tblsp.
Salt and lemon juice - to taste
Butter/Oil : 2 tblsp.
Ghee/clarified butter : 1 tblsp.(for frying the paneer pieces)
Fresh cream : 3 tblsp.
Fresh coriander - chopped for garnish
How To :
- Take the whole onions, take out the skin and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomatoes, unless you are using tomato puree directly.
- Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside. This process will keep the panner pieces soft as a cotton ball.
- Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
- Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
- Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
Garnish with coriander leaves. Serve the Paneer Butter Masala with any Indian flatbread of your choice like Naan or Paratha, any kind of pulao or simply with jeera rice.
Sending one of my creation to my ongoing event, " Spotlight : Show your best creation" , hosted this month by Cuisine Delights.
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