Tuesday, July 19, 2011

Paneer Butter Masala

1/2 cup Paneer (Cubed)
1/4 tsp Cumin seeds
1/2 tsp Coriander powder
1/2 tsp Kashmiri chilli powder
A big pinch of Kasoori Methi (dried fenugreek leaves)
3 tbsp butter
2 tbsp Tomato paste
1/4 cup Fresh milk
Salt to taste

For Grinding:
-Onion Puree: 1 Onion, 2 cloves garlic, 1 small piece ginger
-Cashew paste: 5 cashew nuts, 1 tbsp milk
-Tomato puree: 2 tomatoes

  • Grind the ingredients for onion, tomato and cashew puree into fine pastes. Keep aside.
  • Heat butter in a wok. Add cumin seeds.
  • Add the onion puree and fry till the raw smell goes off.
  • Then add chilli and coriander powders. Fry for few mins. Now add the tomato puree and tomato paste.
  • Stir well to combine everything and add kasoori methi and salt. Cook under low flame till the oil separates.
  • Then add paneer, stir well to mix all the ingredients.
  • Now add fresh milk and the cashew paste and cook till oil comes to the surface.
  • Serve this with Chapatti/ Naan and Raita.

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