Monday, January 12, 2015

Butter Paneer Masala

Ingredients

  • 500 gm paneer
  • 2 tablespoons red chilly paste(if not available use chilly-garlic sauce)
  • 3-4 tablespoons oil

DRY INGREDIENTS FOR MASALA
  • 5-6 green cardamoms
  • 4-5 black cardamoms
  • 2 small sticks of cinnamon
  • 6-7 strings of Javitri (mace)
  • 2 chakra phool (star anise)
  • 4-5 cloves
  • 5-6 pepper corns
  • 4 bay leaves
  • 2 tablespoons of cumin seeds
  • 2 dried red chillies
  • 1 tablespoon deggi mirch powder
  • 1 tablespoon kasoori methi
  • 1 teaspoon red chilly flakes
  • Salt to taste

FRESH INGREDIENTS FOR MASALA
  • 5 large onions
  • 5 large tomatoes
  • 2 tablespoon grated ginger
  • 2 tablespoon grated garlic

METHOD
  • Other than deggi mirch, 2 bay leaves and kasoori methi, dry roast all the ingredients for masala.
  • Cool the masalas to room temperature and grind them to a fine powder.
  • Puree onions and tomatoes separately.
  • Heat oil in a pan and fry onion puree till you get a nice aroma.
  • Add the powdered masala and fry till fragrant. Add ginger and garlic paste and fry for 2 minutes.
  • Add tomato puree and salt. Fry well till it begins to leave sides.
  • Add 3 cups water (or a little more) and cook the puree till it combines well with water.
  • Add chilly paste, chilly flakes, deggi mirch and kasoori methi.
  • Add bay leaves and cook for another 2-3 minutes. The gravy is ready.
  • Cut thin slices of paneer blocks
  • Reserve a few pieces of paneer for garnishing. Add the remaining pieces to the gravy. Garnish with shaped paneer. Your butter paneer masala is ready to serve





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