Sunday, November 2, 2014

Paneer Butter Masala

250 gm Paneer/Tofu  (Cut into 1 inch cube). Should be defrosted if frozen are used. 
2 tbsp Ginger Garlic paste
2 medium Onions. Chop roughly and grind to make paste.
2 large Tomatoes. Boil for 3-4 min. peel of the skin and grind to make puree.
8-10 cashew nuts soaked in water/milk for 20 mins. Grind with little water/milk to make smooth paste.
1 bay leaf(tejpatta)  -- THIS IS OPTIONAL.
1/2 cup milk(full fat goes great and you can also use fat free).
3-4 green chilies sleeted vertically.
1 tbsp  dry fenugreek leaves(kasturi methi)
2 tsp kashmiri red chili powder
1 tsp garam masala
Pinch of Turmeric
Pinch of Cumin Powder  -- THIS IS OPTIONAL.
Pinch of Coriander Powder  -- THIS IS OPTIONAL.
2 tbsp fresh cream
2 tbsp butter
2 tbsp oil
Salt to taste.

1) Heat oil+butter in non stick pan. add tejpatta heat for a while (roughly 10 seconds).
2) Add sleeted chilies and fry them for 5-10 secs. Then add onion and ginger garlic paste to it. cook on medium flame till mixture turns light golden brown. 
3) Add cashew paste and stir saute till masala(puree) start releasing the oil on edges.
4) Add tomato puree and cook them  till masala(puree) start releasing the oil on edges.
5) Add garam masala, turmeric powder, chili powder, Coriander Powder, Cumin Powder. Mix them well and cook for 1-2 minutes on low flame. 
6) Add kasturi methi and cook for another 1/2 minute. You can smell the aroma after adding kasturi methi to know when its ready. 
7) Add 1/2 cup milk with 1/2 cup water mixture. cook for 3-4 min till oil starts seprating the mixture.
8) Add paneer cube and cook till the consistency of gravy reaches to your desire.

9) Add fresh cream . Stir well. 
10) Garnish with chopped coriander or grated paneer.

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