Tuesday, 15 October 2013

PANEER BUTTER MASALA

CHEF BB

          It’s a veg food prepared from paneer in red gravy. This food dish got its name from its gravy usually called as makhani gravy (butter gravy) (velvety in texture) in Indian cuisine very famous in especially in Punjab and north India. You will find this dish in any north Indian restaurants.
PANEER BUTTER MASALA

INGREDINT
Cottage cheese (paneer) cut into cubes         500 grams
Butter                                                        5 tbsp
Oil                                                               1 tsp
Bay leaves                                                          2 nos
Cloves                                                       2 nos
Cinnamon                                                 2 nos
Coriander Pd                                             2 tbsp
Onion (boiled and paste)                         1 cup
Ginger paste                                             2 tsp
Garlic paste                                              2 tsp
Red chili powder                                                1 tsp
Kashmiri red chili Pd                                1 tsp
Tomato puree                                           1 ½ cup
Salt                                                            to taste
Kasuri methi Pd                              1/4 tsp
Fresh cream (to garnish)                         2 tsp
Khowa, grated                                          1 tbsp
Dry fruit                                                      40 gm

METHOD OF PREPARATION
1.   Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon. Sauté for half a minute.
2.   Add onion paste and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chili powder, red chilly Pd, coriander Pd and tomato puree. Cook on high heat till oil leaves the masala.
3.   Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasuri methi and mix in lightly.
4.   Finish with 3/4thcream, khowa and dry fruit.
5.   Serve hot, garnished with remaining butter, cream, Khowa and dry fruit.

6.   Serve with roti, naan and parathas.
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