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Paneer Butter Masala Recipe

08-May-2016 / 8:29 am
Kerala Updates: Ingredients: 250 gms Paneer (or Tofu), cut into 1­inch cubes 2 medium Onions, finely chopped 1½ teaspoons chopped Ginger 3­4 Garlic Cloves 3 medium Tomatoes 6­8 Cashew Nuts, soaked in water for 15 minutes 1 small piece of Bay Leaf 2 Green Chillies, slit lengthwise 1/2 cup Full Fat Milk 2 teaspoons Kasuri Methi (dry fenugreek leaves) 1/2 teaspoon Garam Masala Powder 1 tablespoon Coriander Powder 1 teaspoon or to taste Red Chili Powder 2 tablespoons Fresh Cream (or homemade malai) 2 tablespoons Butter 2 tablespoons Oil Salt to taste Directions: 1. If you are using frozen paneer cubes, then defrost them. 2. Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree. 3. Heat cooking oil and butter in a nonstick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4­5 minutes. 4. Add green chilli and red chili powder and sauté for 30­40 seconds. Add cashew nut paste. 5. Stir and cook for 2­minutes. 6. Add tomato puree and cook until oil starts to separate from the puree, it will take around 3­4 minutes. 7. Add coriander powder and garam masala powder and mix well. 8. Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4­5 minutes. 9. Add paneer cubes, kasuri methi and cook for approx 2­minutes or until you get the desired consistency of gravy. 10. Add fresh cream. 11. Mix properly and turn off the flame. 12. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.
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