Paneer Butter Masala - Deepa Shenoy
IngredientsPaneer | Cottage Cheese - 200 gms
Onion - 1 big
Tomato - 1 big
Ginger Garlic Paste - 1-2 tsp
Poppy Seeds - 1 tsp
Cinnamon Stick - 1 small
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1 tsp
Coriander Powder - 1/2 tsp
Cashew nuts pieces - 2 tbsp
Salt - to taste
Oil
Dried Fenugreek Leaves | Kasuri Methi - 1 handful
Butter - 1-2 tbsp
Food Colour - Orange (Optional)Method
Roughly chop onions and tomatoes.
Heat 1 tbsp oil in a pan, saute onions and cinnamon stick, until the onions turn mildly brown.
Switch off the stove and allow to cool.
Blend together the sauted onions, tomatoes, ginger garlic paste, poppy seeds, cashew nuts and a pinch of salt, along with a little bit of water. Ensure the consistency is thick, and not too watery. Keep aside.
Cube the paneer pieces and pan roast them with a little oil, until they turn golden brown on both sides.
Transfer onto a bowl lined with tissue paper.
Heat oil in a kadai/shallow bottomed vessel, add in the cumin seeds and allow to splatter.
Now pour in the blended puree, red chilli powder, turmeric powder, coriander powder, garam masala, a few drops of food colour (if you are using it) and salt. Mix all the ingredients together and allow to cook on medium flame for 5 mins.
Toss in the paneer cubes, the dried fenugreek leaves and a dollop of butter. Mix well and serve hot with rotis or rice.
Onion - 1 big
Tomato - 1 big
Ginger Garlic Paste - 1-2 tsp
Poppy Seeds - 1 tsp
Cinnamon Stick - 1 small
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1 tsp
Coriander Powder - 1/2 tsp
Cashew nuts pieces - 2 tbsp
Salt - to taste
Oil
Dried Fenugreek Leaves | Kasuri Methi - 1 handful
Butter - 1-2 tbsp
Food Colour - Orange (Optional)Method
Roughly chop onions and tomatoes.
Heat 1 tbsp oil in a pan, saute onions and cinnamon stick, until the onions turn mildly brown.
Switch off the stove and allow to cool.
Blend together the sauted onions, tomatoes, ginger garlic paste, poppy seeds, cashew nuts and a pinch of salt, along with a little bit of water. Ensure the consistency is thick, and not too watery. Keep aside.
Cube the paneer pieces and pan roast them with a little oil, until they turn golden brown on both sides.
Transfer onto a bowl lined with tissue paper.
Heat oil in a kadai/shallow bottomed vessel, add in the cumin seeds and allow to splatter.
Now pour in the blended puree, red chilli powder, turmeric powder, coriander powder, garam masala, a few drops of food colour (if you are using it) and salt. Mix all the ingredients together and allow to cook on medium flame for 5 mins.
Toss in the paneer cubes, the dried fenugreek leaves and a dollop of butter. Mix well and serve hot with rotis or rice.
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