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Thursday, 29 March 2012

preparation of paneer butter masala

                       paneer butter masala



  • 3           big tomatoes - pureed
  • 250       g paneer - cubed
  • 2            big onions
  • 1            bay leaf
  • 2            cloves
  • 1 tbsp     ginger-garlic paste
  • 1 tsp       red chilli powder
  • 3 tbsp    cashew nut paste
  • 1/2 tsp    turmeric powder
  • 1 tsp      dhania powder (dry coriander powder)
  • 1/2 tsp   kasuri methi (dry fenugreek leaves)
  • 1 tsp      tandoori masala (optional for color)
  • 2 tsp      garam masala powder
  • salt and lemon juice - to taste
  • 3 tbsp     butter
  • 3 tbsp     fresh cream
  • fresh coriander - chopped for garnish


  1. Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
  2. Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
  3. Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
  4. Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
  5. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
  6. Garnish with coriander leaves. 

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