INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a recipe, which doesn’t need any introduction. You might have eaten in a restaurant as Paneer Butter Masala or Butter Paneer Masala is one of the best-selling and very popular food among the foodies who visits to restaurants and commonly found in the menu of family functions and corporate events.
SERVING: 4servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories 225 (approx.) / 200g
INGREDIENTS:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a recipe, which doesn’t need any introduction. You might have eaten in a restaurant as Paneer Butter Masala or Butter Paneer Masala is one of the best-selling and very popular food among the foodies who visits to restaurants and commonly found in the menu of family functions and corporate events.
SERVING: 4servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories 225 (approx.) / 200g
INGREDIENTS:
- ginger- 5g
- butter- 50g
- sugar- 1tsp
- onion- 100g
- paneer- 200g
- tomato- 300g
- white oil- 80ml
- green chilli- 2pcs
- cashew nuts- 30g
- melon seeds- 15g
- salt- ½tsp (or to taste)
- fresh cream- 2Tbsp
- turmeric powder- 1tsp
- red chilli powder- 1tsp
- ginger & garlic paste- 2Tbsp
- kashmiri red chilli powder- 1tsp
- fenugreek leaves (kasoori/kasuri methi)- 1Tbsp
whole garam masala:
- mace- 1pc
- cloves- 4pcs
- bay leaf-1pc
- cinnamon stick- 1.5” long
- green cardamom- 1pc
- black cardamom- 1pc
DIRECTIONS:
At first, roughly chop onion (100g) and tomato (300g), keep it aside. Finely chop ginger (5g) and green chilli (2pcs) keep aside.
Switch on gas stove and place a pan, put while oil (40ml) and heat, add butter (20g) and wait the butter to melt. Add chopped onions, chopped tomatoes, ginger and garlic paste (2Tbsp) mix all together. Add melon seeds (15g), cashew nuts (30g) and whole garam masala as mentioned above, salt (½tsp or as taste), turmeric powder (1tsp) and red chilli powder, mix all the ingredients. Add water (¼cup), cover with a lid and cook for 5-6min. Switch off the gas stove and transfer the mixture to a separate bowl and add water (?cup) if required. Leave in the open air to cool down or under a fan for 15min (approx.) Take out and throw bay left and cinnamon stick from the mixture. Once it cools down, make a paste using an electronic grinder. Free to add small amount of water if required. Filter the paste with a sieve as we need a smooth gravy for the recipe. Throw the solids from the paste. Keep it aside.
Next, switch on gas stove and place a pan, put while oil (40ml) and heat, add butter (20g) and wait the butter to melt. Add chopped ginger and chilli, and fry for 30secs. Add paneer cubes and slightly fry for 2-3 min. Make a space on the pan and put kashmiri red chilli powder (1tsp). Reduce the gas flame to low. Pour the yellow gravy paste on the kashmiri red chilli powder and stir gently to mix the gravy with the paneer cubes. Add sugar (1tsp) and cook for 8-10min. Add fenugreek leaves or kasoori methi (1Tbsp), fresh cream (2Tbsp) and mix it gently. Add butter (10g) and mix with the gravy. Paneer Butter Masala is ready is serve. Kulcha, naan or even paratha all goes well with the recipe.
TIP:
You can make the yellow gravy and refrigerate, which can be used later for other vegetables or chicken recipes.
At first, roughly chop onion (100g) and tomato (300g), keep it aside. Finely chop ginger (5g) and green chilli (2pcs) keep aside.
Switch on gas stove and place a pan, put while oil (40ml) and heat, add butter (20g) and wait the butter to melt. Add chopped onions, chopped tomatoes, ginger and garlic paste (2Tbsp) mix all together. Add melon seeds (15g), cashew nuts (30g) and whole garam masala as mentioned above, salt (½tsp or as taste), turmeric powder (1tsp) and red chilli powder, mix all the ingredients. Add water (¼cup), cover with a lid and cook for 5-6min. Switch off the gas stove and transfer the mixture to a separate bowl and add water (?cup) if required. Leave in the open air to cool down or under a fan for 15min (approx.) Take out and throw bay left and cinnamon stick from the mixture. Once it cools down, make a paste using an electronic grinder. Free to add small amount of water if required. Filter the paste with a sieve as we need a smooth gravy for the recipe. Throw the solids from the paste. Keep it aside.
Next, switch on gas stove and place a pan, put while oil (40ml) and heat, add butter (20g) and wait the butter to melt. Add chopped ginger and chilli, and fry for 30secs. Add paneer cubes and slightly fry for 2-3 min. Make a space on the pan and put kashmiri red chilli powder (1tsp). Reduce the gas flame to low. Pour the yellow gravy paste on the kashmiri red chilli powder and stir gently to mix the gravy with the paneer cubes. Add sugar (1tsp) and cook for 8-10min. Add fenugreek leaves or kasoori methi (1Tbsp), fresh cream (2Tbsp) and mix it gently. Add butter (10g) and mix with the gravy. Paneer Butter Masala is ready is serve. Kulcha, naan or even paratha all goes well with the recipe.
TIP:
You can make the yellow gravy and refrigerate, which can be used later for other vegetables or chicken recipes.