A delicious Punjabi dish. Whats it with Punjabi dishes and paneer? :)
Ingredients (Serves 4 to 5 people)
Paneer(Indian cottage cheese) cubes: 250gms
Onion: 3
Tomato: 2
Cashew Nut Paste: 2 Table Spoon
Fresh Cream: 2 Table Spoon
Butter: 2 Table Spoon
Kasuri Methi(Dried Fenugreek Leaves): 1 Tea Spoon
Ginger Garlic Paste: 11/2 Tea Spoon
Garam Masala Powder: 1 Tea Spoon
Coriander Powder: 2 Tea Spoon
Kasmiri Red Chilli Powder: 2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Cinnamon Stick: 1 inch piece
Cloves: 3 - 4
Cardamom: 2 - 3
Salt
Water
Corriander Leaves
Cooking time: 20 to 25 minutes
Method
Peel off the skin of the onion and cut it to 4 pieces and put into boiling water, keep on flame for 5 minutes and drain off the water and keep aside for cooling. Once cooled grind this to a fine paste.
Put the tomatoes to boiling water for 5 minutes, drain off the water and keep for cooling. Once cooled remove the skin and grind it and make a fine puree.
To a pan add butter and fry the paneer until it becomes slightly brown in colour. Then put the paneer cubes to boiling water and keep aside, this helps the paneer to become very soft
To the same pan add crushed cinnamon stick, cloves and cardomom
Saute for 2 minutes and to this add onion paste.
Keep on sauting until all the water is gone and the paste starts to leave the pan
Add ginger garlic paste and saute for 4 to 5 minutes
To this add tomato puree and saute until the raw smell of the tomatoes is gone
Now add cashew paste and saute for about 5 to 6 minutes
Then add garam masala powder, corriander powder, kashmiri red chilli powder, turmeric powder and salt
Stir well so that all the masala blends in well
Saute till oil starts to leave
Strain off the water from the paneer and add it to the gravy.
Add 1/2 cup of hot water to the curry and mix well. (If you wish the gravy to be very thick do not add water)
Add kasuri methi and coriander leaves
Reduce the flame and let it boil for about 6 to 8 minutes
Add fresh cream give a good stir and switch off the flame.
Serve hot with rice or roti.
Ingredients (Serves 4 to 5 people)
Paneer(Indian cottage cheese) cubes: 250gms
Onion: 3
Tomato: 2
Cashew Nut Paste: 2 Table Spoon
Fresh Cream: 2 Table Spoon
Butter: 2 Table Spoon
Kasuri Methi(Dried Fenugreek Leaves): 1 Tea Spoon
Ginger Garlic Paste: 11/2 Tea Spoon
Garam Masala Powder: 1 Tea Spoon
Coriander Powder: 2 Tea Spoon
Kasmiri Red Chilli Powder: 2 Tea Spoon
Cinnamon Stick: 1 inch piece
Cloves: 3 - 4
Cardamom: 2 - 3
Salt
Water
Corriander Leaves
Cooking time: 20 to 25 minutes
Method
Peel off the skin of the onion and cut it to 4 pieces and put into boiling water, keep on flame for 5 minutes and drain off the water and keep aside for cooling. Once cooled grind this to a fine paste.
Put the tomatoes to boiling water for 5 minutes, drain off the water and keep for cooling. Once cooled remove the skin and grind it and make a fine puree.
To a pan add butter and fry the paneer until it becomes slightly brown in colour. Then put the paneer cubes to boiling water and keep aside, this helps the paneer to become very soft
Saute for 2 minutes and to this add onion paste.
Keep on sauting until all the water is gone and the paste starts to leave the pan
Add ginger garlic paste and saute for 4 to 5 minutes
To this add tomato puree and saute until the raw smell of the tomatoes is gone
Now add cashew paste and saute for about 5 to 6 minutes
Then add garam masala powder, corriander powder, kashmiri red chilli powder, turmeric powder and salt
Saute till oil starts to leave
Strain off the water from the paneer and add it to the gravy.
Add 1/2 cup of hot water to the curry and mix well. (If you wish the gravy to be very thick do not add water)
Add kasuri methi and coriander leaves
Reduce the flame and let it boil for about 6 to 8 minutes
Add fresh cream give a good stir and switch off the flame.
Serve hot with rice or roti.
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ReplyDeletenice dish Paneer Butter Masala Curry
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