Friday, March 21, 2014
PANEER BUTTER MASALA
PANEER BUTTER MASALA
INGREDIENTS
- Paneer (cottage cheese) cut into cubes - 1 packet (200 grams)
- Tomatoes chopped - 5-6
- Ginger (grated) - 1/2 inch
- Green chilli (chopped) - 1
- Sugar - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Coriander (Dhania) powder - 1 teaspoon
- Kasoori methi - 1 teaspoon
- Salt to taste - 1 teaspoon approx
- Asafoetida (hing) - a pinch
- Cumin seeds (jeera) - 1/4 teaspoon
- Red chilli powder - 1/2 teaspoon
- Cashew nuts - 2-3
- Cream - 2-3 tablespoons
- Oil - 2 tablespoons
- Garam masala powder - 1/4 teaspoon
- Water - 2cups
METHOD
- Heat oil in a pan.
- Add asafoetida (hing) & cumin seeds (jeera).
- As they crackle, add grated ginger.
- As ginger turns light brown, add the chopped tomatoes & green chilli.
- Add coriander (dhania) powder, turmeric powder, salt & red chilli powder to the tomatoes.
- Mix them well.
- Cook the tomatoes for 7-10 minutes.
- After 7-10 minutes, turn off the flame & allow the mixture to cool down.
- Grind this mixture in a mixer grinder.
- Next, put this mixture back in the pan & turn on the flame.
- Add kasoori methi & sugar to the mixture.
- Cook it well till the mixture starts leaving oil.
- Next, take the cashew nuts & make a paste.
- Add a little water to the paste & then add it to the tomatoes.
- Mix them well & then add 1/2 a cup water to the tomatoes.
- Bring them to a boil & then add the rest of water.
- Boil it well to make a slightly thick gravy.
- Add 2-3 tablespoons of cream to this gravy on a lower flame.
- You can use either dairy fresh cream or Amul packaged cream for this purpose.
- Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.
- Now, add paneer cubes to the gravy.
- Allow them to boil (1-2 boils)
- Once cooked well, turn off the flame.
- Add garam masala & mix.
- Paneer butter masala is ready to serve.
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