Monday, December 6, 2010

Paneer Butter Masala

paneer 1 cup
Onion 2 nos
Big tomato 2 nos
Ginger  1 peice
Garlic  2 -4 nos
cashew nut  10 nos
Fresh Cream   1/2 cup
Red chilli powder   1 tsp
Garam masala  powder   1 tsp
Coriander powder   3/4 tsp
Turmeric  1/4 tsp
Coriander leaves  Garnishing
Salt  as needed
 Butter  1 tbsp
Cinnamon 1 inch piece
Cardamom  2
Cloves  2
Bay leaf  1


Heat  oil in a non stick  pan.
Drop in paneer cubes  batch by batch.

Fry until we get a light brown color.
Drain the paneer pieces onto the kitchen towel and drop them into the boiling water containing a bit of salt and turmeric .
To keep the paneer soft, let them soak in for atleast 5 minutes.
Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste, keep aside.
Heat butter in a non stick pan , add bay leaf, cloves ,cardamom and sauté for a minute.

Drop the tomato in the boiling water,and let it cook until the tomato skin peel out from the tomato.
Now remove the skin from the tomato , then make  a smooth  paste by grinding the cooked tomato , onion, ginger, garlic.

Now add the grinded paste and cashew paste  into pan , cook for a minute.
Then add all the powders turmeric, cumin, coriander, garam masala and salt .Cook until oil separates from the masala.

Now add the heavy cream  and allow it to boil. Add in Peas , paneer and the salt and cook for another 10 minutes.

1 comment:

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