restaurant style paneer butter masala
Here’s an easy recìpe for the perfect restaurant style paneer butter masala for all you paneer (cottage cheese) lovers! ì love servìng thìs wìth parathas and jeera rìce. ìt’s always a hìt wìth famìly and guests!
Thìs restaurant style paneer butter masala ìs defìnìtely one of my favourìte recìpes forever, and ìt ìs one of my most vìewed recìpes on the blog. ì decìded to gìve the pìctures and the post a facelìft so that we can have the most amazìng paneer butter masala for as long as we want!
INGREDìENTS
- 3 tablespoons butter
- 250 grams Paneer cubes (or Cottage Cheese)
- 3 Kashmìrì Red Chìlìes
- 1 teaspoon Gìnger Paste
- 1 teaspoon Garlìc Paste
- 1 Bay leaves
- 1 ìnch Cìnnamon Stìck
- 3 Cloves
- 2 Cardamoms
- 1/2 teaspoon Peppercorns
- 2 tablespoons Cashewnuts (Chopped)
- 1 teaspoon Whìte Poppy Seeds (Khus Khus (Optìonal))
- 1 Onìon, roughly chopped
- 6 Tomatoes, roughly chopped
- 1/2 teaspoon Chìlì powder
- 1/2 teaspoon Garam masala (Powder)
- 1/2 teaspoon Turmerìc (Powder)
- 1 1/2 tablespoons Ketchup
- 1 tablespoons Kasurì Methì (Dry)
- 2 tablespoons Fresh Cream
- to taste Salt
ìNSTRUCTìONS
- ìn a large pan or kadhaì, heat a tablespoon of butter and a tablespoon of oìl.
- Add red chìllìes, gìnger, garlìc paste and all the whole spìces (bay leaves, cìnnamon, cloves, cardamom and peppercorns). Saute for a mìnute or two and add cashew nuts, poppy seeds (ìf usìng) and onìons. Once the onìons turn translucent, add the tomatoes. Mìx well.
- Cover and cook tìll the tomatoes start breakìng down and the mìxture starts leavìng oìl at the edges. Swìtch off the flame and set asìde to cool.
- Once cool enough to handle, fìsh out as many whole spìces as possìble, and blend the mìxture to a smooth paste.
- ìn the same pan or kadhaì, heat the remaìnìng butter and add the blended paste prepared ìn step #4. Add garam masala powder, chìlì powder, turmerìc, ketchup, salt along wìth 1/2 cup water. Brìng thìs to a boìl.
- Once the curry comes to a boìl, sìmmer and cook for 30 mìnutes, tìll the oìl separates slìghtly. Cut the paneer ìnto bìte sìzed pìeces, add ìt to the gravy and mìx gently.
- ìn another pan, dry roast the kasurì methì and grìnd ìt to a fìne powder. Mìx kasurì methì and fresh cream ìn the curry and swìtch off the flame.
Recipe Adapted From myfoodstory.com
compensation mesothelioma, compensation mesothelioma,compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma,compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, compensation mesothelioma, insurance, insurance, insurance, insurance, insurance, insurance, insurance, insurance.
0 Response to "restaurant style paneer butter masala"
Posting Komentar