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inspiring to cook n bakeSee Also
Cumin is one of the most commonly used spice in the world. It belongs to the parsley family.
Paneer is a fresh cheese common in south Asian cooking. It is an unaged, acid-set, non-melting farmers cheese or curd cheese made by curdling heate....
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DISH NAME : PANEER BUTTER MASALA
Preparation Time : 40 minutes
Cooking Time : 20 minutes
Description
Paneer butter masala can be considered as the vegetarian equivalent to butter chicken.
Note
1) The cream used here is dairy cream and not non dairy whipping cream.
| Quantity | Name |
|---|---|
| 250 Gms. | Paneer cubes |
| 2 Tbsp. | Cashew pieces |
| 0.5 Kg. | Tomato |
| 0.5 Tsp. | Cumin dry roasted & powdered |
| 2 Tsp. | Ginger - garlic paste |
| 2 No.s | Green chilli slit |
| 1 No. | Bay leaf |
| 1 Tsp. | Dry fenugreek leaves |
| 1 Tsp. | Garam masala powder |
| 1 Tsp. | Kashmiri chilli powder |
| Salt to taste | |
| 1 Tbsp. | Butter (saltless) |
| 2 Tbsp. | Oil |
| 1 Tsp. | Sugar |
| 1 Tsp. | Ginger juliennes |
| 2 Tsp. | Corriander leaves chopped fine |
| 1.5 Cups | Water |
| 2 Tbsp. | Fresh cream |
Method
1) Soak cashew in quarter cup of very hot water. Then grind to a paste and keep aside.
2) Make an incisicion at the bottom of tomatoes. Put them in boiling water. Let it come to a boil till skin starts to peel. Remove and immerse in cold water. Peel skin. Remove seeds and blend in a blender to form a smooth paste without adding water. Keep aside.
3) Heat oil and butter in a pan. Add bayleaf and fry lightly.
4) Add ginger-garlic paste and fry till raw smell disappears.
5) Add tomato puree and saute till it becomes thick.
6) Add chilli powder and fry till chilli is done.
7) Now add cashew paste and fry till oil seperates.
8) Add water, salt, cumin powder and sugar, and let it boil and cook till thick.
9) Add paneer, garam masala and dry fenugreek leaves. Add cream. Bring to a boil.
10) Remove from fire. Garnish with corriander leaves, slit green chilli and ginger juliennes.
Serving Suggestions
Serve with naan, chapathi etc.