Saturday, January 30, 2010

Paneer butter masala


Onion paste - 1 cup

Tomato paste - 1 cup

Ginger Garlic paste - 1 tbsp

Turmeric powder - 1/4 tsp

Dhaniya powder - 2 tsp

Red chilli powder - 2 tsp

Fresh cream - 1/4 cup(if required)

Salt - to taste

Oil, Ghee - each 1 tbsp

Paneer - 200 gms ( cut into small squares)

To Temper:

Cardamom - 2

Cinnamon - 1"

Jeera - 2 tsp

Cloves - 5

Add bay leaf if required.


1. Heat oil and ghee in a kadai and temper the given ingredients.

2. Add onion paste and fry till raw smell goes off.

3. Add ginger garlic paste and fry.

4. Add tomato puree and fry.

5. Now add all powders, salt and add water and allow it to boil.

6. When all the raw smell goes, add paneer cubes and simmer the stove.

7. When oil floats on the top, add fresh cream and allow it to boil for a few minutes.

8. Remove and serve with naan, roumali roti, chapathi..


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