Paneer Butter Masala Recipe
Ingredients
| Cottage cheese | 250 Gram, cut into cubes | |
| Onions | 2 , chopped | |
| Ginger | 1 Inch, chopped | |
| Garlic | 10 Gram | |
| 1/2 Cup milk -100 ml. | ||
| Tomatoes | 250 Gram | |
| Oil | 5 Tablespoon | |
| Cashewnuts | 1 Tablespoon, broken | |
| Fenugreek seeds | 2 Teaspoon, roasted | |
| 1 Tsp red chilli pd. | ||
| Salt | 1 1/2 Teaspoon | |
| Garam masala | 1/2 Teaspoon, mixed | |
| 1/4 1/2 Tsp sugar 1 green chilli slit length wise | ||
| 1 Big capsicum cut into thin shreds | ||
| 2 Onions cut into thin rings | ||
| 2 Tbsp salted butter few drops orange colour | ||
Directions
1. Grind onions, ginger & garlic together.
2. Grind tomatoes to a puree.
3. Cook onion paste in oil, till golden (on the lighter side). Do not make it brown. Add red chilli pd. Cook for 1/2 minute.
4. Add milk gradually. Cook for 2-3 minutes.
5. Add kaju crushed on a chakla. Cook for 2-3 minutes.
6. Add tomatoes. Cook for 10-15 minutes on slow fire till oil separates. Add zeera, garam masala, salt and sugar.
7. Add enough water, about 1 1/2 cups. Cook for another 10-12 minutes till the oil separates and the gravy dries up to a thick masala gravy.
8. Add kasoori methi. Keep aside.
9. Heat butter in a clean karahi, add green chillies, capsicum and onions.
10. Saute for 2-3 minutes.
11. Add these vegetables to the prepared gravy.
12. Add paneer also.
13. Add colour. Keep on fire for 2-3 minutes.
2. Grind tomatoes to a puree.
3. Cook onion paste in oil, till golden (on the lighter side). Do not make it brown. Add red chilli pd. Cook for 1/2 minute.
4. Add milk gradually. Cook for 2-3 minutes.
5. Add kaju crushed on a chakla. Cook for 2-3 minutes.
6. Add tomatoes. Cook for 10-15 minutes on slow fire till oil separates. Add zeera, garam masala, salt and sugar.
7. Add enough water, about 1 1/2 cups. Cook for another 10-12 minutes till the oil separates and the gravy dries up to a thick masala gravy.
8. Add kasoori methi. Keep aside.
9. Heat butter in a clean karahi, add green chillies, capsicum and onions.
10. Saute for 2-3 minutes.
11. Add these vegetables to the prepared gravy.
12. Add paneer also.
13. Add colour. Keep on fire for 2-3 minutes.
Chef
