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PANEER BUTTER MASALA

Paneer Butter Masala is also known as Paneer Makhani, the dish has a very unique taste of slight sweetness and creaminess made of Indian cottage cheese or paneer in cashew tomato gravy. Plus, the gravy is rich in taste of butter (makhan), tomatoes and cashews or cream. Spices such as chili powder and garam masala are also well-mixed in the gravy. A survey found that Paneer makhani was one of the most well-known dishes ordered in India. 

Here is a recipe to take away!

Servings: 6

 Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 3 tablespoons butter
  • 250 grams Paneer cubes (or Cottage Cheese)
  • 3 Kashmiri Red Chilies
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 1 Bay leaves
  • 1-inch Cinnamon Stick
  • 3 Cloves
  • 2 Cardamoms
  • 1/2 teaspoon Peppercorns
  • 2 tablespoons Cashewnuts (Chopped)
  • 1 teaspoon white poppy seeds (Khus Khus) (Optional)
  • 1 Onion, roughly chopped
  • 6 Tomatoes, roughly chopped
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon garam masala (Powder)
  • 1/2 teaspoon turmeric (Powder)
  • 1 1/2 tablespoons Ketchup
  • 1 tablespoons kasuri methi (Dry)
  • 2 tablespoons Fresh Cream
  • to taste Salt

Steps to Prepare:

  1. In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
  2. Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions. Once the onions turn translucent, add the tomatoes. Mix well.
  3. Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
  4. Once cool enough to handle, fish out as many whole spices as possible, and blend the mixture to a smooth paste.
  5. In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
  6. Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
  7. In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.
  8. Transfer the curry in a serving bowl. It is ready to be served.
  9. Serve it with roti, naan bread or jeera rice.

 

Happy Hunting!

 

Posted by Romeen Basiri

1 comment

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