Paneerbutter Masala – பன்னீர் பட்டர் மசாலா
Ingredients
- Paneer – 250g
- Butter – 1 to 2 tbsp
- Red Onion – 1
- Small Onions – 4
- Tomatoes – 4
- Ginger – 1/2
- Garlic cloves – 6
- Dried fenugreek leaves – 1/2 tsp
- Cashewnuts – 5 to 10
- Cream – 3 tbsp
- Bay leaf – 1
- Cinnamon – 1
- Cardamom – 3
- Cloves – 3
- Garam Masala – 1 tsp
- Coriander seed powder – 1 tsp
- Red chilli powder – 1/2 tsp
- Coriander leaves – Few
- Salt – Required
- Oil – Required
How to Prepare
Total Preparation time: 30-35 minutes
- Slice red onions and small onions, chop tomatoes, grate ginger and chop garlic grind them and make them like paste, chop coriander leaves separately and keep aside
- Heat the pan with oil. Add onions fry them till it becomes golden
- Then add tomatoes, salt then saute for 4 minutes till the tomato mixture become mushy
- Add garam masala powder, coriander powder, red chilli powder, cashew nuts and fry them well for 5 minutes till it comes in from the side of the pan
- After that turn off the flame, make it cool down and move to a blender and add 250 ml water and blend it well till it get smoother (you can use mixer for blending)
- Take a pan, add butter and heats it
- Add bay leaf, cinnamon, cardamom, cloves and fry for 2 minutes then add ginger garlic paste
- Saute them for another 2 minutes till the raw smell goes off
- And then add blended masala followed by red chilli powder and 120ml water
- Mix it well and make them to boil for 10 minutes till it gets gravy consistency
- Once it become thicker, add paneer and dried fenugreek leaves.
- Mix it well and allow them to cook for another 3 minutes
- Then add cream, stir it well, turn off the flame transfer it into a bowl
- Finally garnish with coriander leaves
- Now the amazing Paneer Butter Masala is ready to serve.
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