This has been my favourite paneer dish since childhood..and then I happened to find this perfect recipe Sailaja
I have made the changes to the recipe as it suits my palate...
Ingredients:
I have made the changes to the recipe as it suits my palate...
Ingredients:
paneer 1 cup.. which should be say around 200 grms, cut into cubes
2 big onions blanched
2-3 big tomatoes blanced
1 tbsp ginger garlic paste
1 green chilly very finely chop(optional)
1 tsp cumin seeds
1 bay leaf
1/2 tsp chilly pwd
1 tsp coriander pwd
1 tsp garam masala pwd
1/8th tsp turmeric (say a pinch)
1 tsp kasuri methi
1/4th cup cream
1 1/2 cup water
1 tbsp corn flour
25 grms butter
Procedure:
1)BLANCHING-peel 2 big onions and blanch them.take 2 big tomatoes and blanch them as well. for blanching, peel onionsand boil them over the stove for 10 minutes. boil tomatoes for 10 mins. remove from stove, let it cook a littleand remove skin of the tomatoes, puree in mixie.puree the onions in mixie as well2)FRYING PANEER-take a tbsp ghee in a pan,add the paneer pieces and shallow fry till they turn slight brown.add these paneer pieces immediately to a bowl of warm water.strain when u want to add to the gravy3)THE GRAVYheat kadai, take 25 gms butter approx, i just took 1/4 of the 100 gms amul butter slab.add 1 tsp cumin seeds, and one bay leaf.add, onion paste, and when half done add the garlic ginger chilly paste, and fry very well till raw smell goes.. add tomato paste,turmeric, coriander pwd,garam masala,salt, and again cook very well till its cooked, and butter starts leaving from the sides.now crush kasuri methi between your palms and add to the paste.add the paneer.take one heaped tsp of corn flour and mix in 1 to 1 1/2 of water.add this to the gravy.after around 4-5 minutes, add the cream,sparing a tbsp of cream for decorationyour yummy yum paneer butter masala is ready to serve!in paneer butter masala, cashew paste is also added, but i dont since its already so high in calorie, and there is no compromise on taste anyway.but if u still want u can add 2 tbsp cashew paste in the gravy, in which case no need to add cornflour
1)BLANCHING-peel 2 big onions and blanch them.take 2 big tomatoes and blanch them as well. for blanching, peel onionsand boil them over the stove for 10 minutes. boil tomatoes for 10 mins. remove from stove, let it cook a littleand remove skin of the tomatoes, puree in mixie.puree the onions in mixie as well2)FRYING PANEER-take a tbsp ghee in a pan,add the paneer pieces and shallow fry till they turn slight brown.add these paneer pieces immediately to a bowl of warm water.strain when u want to add to the gravy3)THE GRAVYheat kadai, take 25 gms butter approx, i just took 1/4 of the 100 gms amul butter slab.add 1 tsp cumin seeds, and one bay leaf.add, onion paste, and when half done add the garlic ginger chilly paste, and fry very well till raw smell goes.. add tomato paste,turmeric, coriander pwd,garam masala,salt, and again cook very well till its cooked, and butter starts leaving from the sides.now crush kasuri methi between your palms and add to the paste.add the paneer.take one heaped tsp of corn flour and mix in 1 to 1 1/2 of water.add this to the gravy.after around 4-5 minutes, add the cream,sparing a tbsp of cream for decorationyour yummy yum paneer butter masala is ready to serve!in paneer butter masala, cashew paste is also added, but i dont since its already so high in calorie, and there is no compromise on taste anyway.but if u still want u can add 2 tbsp cashew paste in the gravy, in which case no need to add cornflour
No comments:
Post a Comment