Monday, 15 December 2014

Paneer Butter Masala

Paneer Butter Masala




This rich, red, luscious gravy is an all time favourite of all, even die hard non vegetarians. I specially love they way they make it in dhabas, especially in Punjab. They don’t skimp on the butter because after all it is butter masala. However when I make it at home I cringe at the thought of that much butter going inside me. So I skip the butter part and yet it does turn out yummilicious. 

Ingredients

250 gms paneer
5 red, ripe tomatoes
1 bay leaf
1 tbsp ginger paste
2 dry red chillies
1/3 cup cashews, soaked, blended into a paste
1 tbsp coriander powder
1 tsp cumin powder
2 tsp garam masala
2 tbsp kasuri methi
1 tsp turmeric powder
 1 tbsp red chili powder
Salt to taste
A pinch of sugar
1 ½ cups milk
2 tbsp cream

Boil the tomatoes and discard the peel. Grind them to a smooth paste. Heat some oil. Add the bay leaf and dry red chiilies. 
Add the ginger paste and saute it a little.
 Add the tomato puree and cook on a low flame till the oil separates. 
Add the coriander powder, cumin powder, garam masala, turmeric, red chilli powder, kasuri methi, salt and sugar. Fry on medium heat till the dry spices are well fried.
 Add the cashew paste and fry some more. Add ½ cup water and simmer. Once it comes to a boil slowly add the milk, stirring all the while. 
Bring to a boil and then add the paneer pieces. Cover and cook for 10 minutes. Garnish with cream. 



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