Paneer Butter Masala

225

Paneer Butter Masala is a rich and delicious North Indian recipe made with aromatic spices, cream and butter. It is a must-have delicacy during festivals and celebrations. Try out this easy-to-make paneer recipe which is the most sought-after dish for vegetarians. Pair it with naan or parathas and you’re done for the day!

INGREDIENTS

300 gm chopped into cubes paneer
5 medium chopped tomato
1 teaspoon powdered coriander seeds
2 teaspoon sugar
4 teaspoon tamarind paste
4 medium finely chopped green chilli
1 1/2 teaspoon garam masala powder
2 tablespoon butter
1 1/2 cup shelled,boiled peas
1 1/2 teaspoon grated ginger
1/2 teaspoon powdered turmeric
2 teaspoon red chilli powder
1 1/2 tablespoon fresh cream
1 1/2 teaspoon powdered cumin seeds
5 tablespoon sunflower oil
1 handful coriander leaves
For The Garnishing
2 tablespoon butter
1 handful coriander leaves

INSTRUCTIONS

  • Clean and wash ginger, tomato and tamarind extract. Transfer all of them along with green chillies to a blender to prepare the puree. Puree these ingredients and keep it aside in a bowl.
  • Heat a pan with oil in it over moderate flame. Fry the paneer pieces in this pan with a pinch of salt and turmeric powder.
  • Heat another pan with oil in it over moderate flame. Pour the prepared tomato puree into the pan and cook for a minute or two. Once the oil starts to separate from the puree, add turmeric powder, coriander powder, red chilli powder, cumin powder and garam masala powder. Stir-fry the gravy until the oil is completely separated from the mixture.
  • Reduce flame to low and cook for few minutes. Once it starts to simmer, add paneer pieces and pour 2 cups of water. Add green peas and cover the pan with a lid. Simmer for a few minutes and remove from flame.
  • Turn off the heat and transfer Paneer Butter Masala into a serving bowl. Garnish with coriander leaves and butter. Serve hot with roti, naan, rumali roti or rice.

Source: http://recipes.timesofindia.com/recipes/paneer-butter-masala/rs53098531.cms

NO COMMENTS