Thursday, August 4, 2011

Paneer Butter Masala


Paneer - 200 gm
Onion - 2 medium-size (thinly sliced)
Tomato -1 medium-size
Ginger - Small size
Garlic - 2-3
Chili Powder (Kashmiri) - 1 ½ tsp
Coriander powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala - 1 tsp
Cashew nut - 10-15
Cream - 2-3 tbspn
Green Chilli - 2
Kasoori Methi
Coriander leaf

How to:

1. Shallow-fry the Paneer with a little butter

2. Make the cashew nut into a paste and keep it aside

3. Heat oil in a pan. Add sliced onion. Fry till it turns golden brown. Add into it finely chopped Ginger-Garlic pieces. Then add Kashmir Chilli Powder, Coriandar Powder, Turmeric Powder and Garam masala to it and cook well. Add Salt as needed. Add Tomatoes and Stir Well. Once it becomes cool, grind it well in a mixer along with Kasuri Methi leaves and keep it aside

4. Put needed butter in a pan. Add the above prepared content onto it, then paneer, cashew paste and finally the cream. Mix well in low flame. Garnish with Coriander leaves and Butter. Can put two finely chopped chilies on top.