Sunday, May 03, 2009

Paneer Butter Masala

Paneer in Makhani Gravy

Paneer Butter Masala one of my favorite dishes. Paneer cooked in silky Makhani gravy. It tastes divinely with Naan bread or Pulao.

Ingredients: Quantity
Paneer Cubed 500 gms
Onion Chopped 2 nos
Tomatoes Peeled and Chopped 4-5 nos
Ginger Garlic Paste 2 tbsp
Cashew Paste 4-5 tbsp
Butter 4-5 tbsp
Chili Powder 1/2 tbsp
Coriander Powder 2 tsp
Turmeric Powder 1/4 tsp
Salt To taste
Garam Masala 1 tsp
Green Chili (Optional) 1-2 nos
Kasuri Methi crushed 1 tbsp
Fresh Cream 2-3 tbsp + 1 tbsp for garnish
Chopped Coriander Leaves To Garnish

1) Heat one tbsp butter in a pan and fry the onions and ginger garlic paste until the onions caramelize.
2) Add the peeled and chopped tomatoes and green chilies. Then add the chili powder, coriander powder, turmeric powder and salt.
3) Then add the cashew paste, half of kasuri methi and sauté for a min or two and then blend it using a blender adding very little water.
4) Add the remaining butter to the pan and add the blended tomato mixture. Let it boil for a couple of min's.
5) Add the Paneer cubes and then sprinkle the garam masala and add the remaining kasuri methi and fresh cream.
6) Sauté them and let it cook for a couple of min's, until the flavors blend well.
7) Garnish with the remaining fresh cream and chopped coriander leaves and serve hot with Pulao or Naan bread.

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