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| Home » Indian Recipe Categories » Indian Main Course Recipes » Paneer Butter Masala |
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Paneer Butter Masala |
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Paneer Butter Masala
Panner Butter Masala stems from the originally Punjabi preparation, Paneer Makhani. Indian chefs have modified it a little bit to make it tastier by adding butter, powdered nuts as well as cream. It ranks among some of the most ordered vegetarian dishes in the Indian eateries. It is alos on eof the moat popular Indian dishes in the foreign countries.
The main ingredients you require for preparing this dish are
Paneer (cubed)
finely minced onion
Tomatoes
Ginger garlic paste
Green chilli (long)
Fenugreek seeds
Kasuri methi
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Red chilli powder
Turmeric powder
Milk
Butter
Salt
white oil
Coriander leaves
Cashews
Cumin seeds
Coriander seeds
Cloves
Cardamom
Cinnamon
Preparartion:
Boil a cup of milk and simmer till it reduces to half its quantity. Cool the boiled milk and keep it aside. Make sure that cashew, cumin seeds and dhania seeds are perfectly dry and roast them. Grind them separately to make fine powder. Blanche tomatoes to make thick tomato puree. You can use readily available tomato puree available in the market too.
Slightly roast paneer cubes in a mixture of oil and butter (mixed in equal proportion). To make them soft you can soak the roasted paneer in hot water. Heat butter in fry pan, and add onions (finely chopped ) and saute till it becomes translucent. Cool it and keep it as a thick paste.
Heat butter and oil in a pan and toast the fenugreek seeds till it becomes golden and then add grated onions, green chillis, kasuri methi leaves and onion paste. Fry till it becomes light brown and add ginger garlic paste. Saute till the mixture is fried well and add turmeric powder, red chilli powder as well as the powdered cashew and salt to taste. As the masala tend to be sticky add tomato puree. Allow the it to be cooked for 3-4 minutes before adding the paneer cubes. Add milk at last, (honey if you want) and simmer it for additional 3 minutes.
Sprinkle finely chopped coriander leaves and a table spoon of fresh cream to garnish the dish. Serve hot with freshly prepared naan.
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