Skip to main content

Paneer Butter Masala

Today's recipe is another simple and easy to make,creamy recipe with paneer which is one of my family's favorite paneer butter masala.Paneer butter masala is a delicious rich and creamy curry which goes very well with naan,roti and jeera rice.Since my kiddo loves to have it with naan,I paired up with naan for Yesterday's dinner.Today is the 4th day of blogging marathon under the theme 7 days of paneer dishes.Here goes the recipe ...

Ingredients

IngredientQuantity
Paneer(cubed)200gms
Onion(finely chopped)1no.(medium size)
Tomato(pureed)3nos.(medium size)
Ginger&garlic paste2tsp
Red chilly powder3/4tsp
Coriander powder11/4tsp
Garam masala powder1/4tsp
Turmeric powder1/8tsp
Cumin seeds/jeeragam1/2tsp
Coriander leaves(chopped) as needed
Kasoori methi leaves1/2tsp
Tomato sauce/ketchup11/2tbs
Milk11/2cup
Fresh cream(optional)2tbs
Saltto taste
Oil1tbs
Butter2tbs


Method

Heat a pan with 1 tsp of oil in a medium flame and fry the paneer to golden,soak the fried paneer in warm water to get soft.
In the same pan melt the butter and add the remaining oil,crackle the cumin seeds,saute the finely chopped onion till golden.Then add the ginger&garlic paste,fry it for 2 minutes till the raw smell goes off.
Then add the tomato puree and cook it.Now add the chilly powder,coriander powder,salt and garam masala powder,fry it for a minute(care should be taken not to burn).
Add a cup of milk slowly and let it boil till the gravy gets thicken,add the kasoori methi and tomato sauce,cook it for boil.
Finally add the paneer and simmer it,cook it for 2 minutes.Turn off the stove,now add the cream(didn't add) and garnish it with coriander leaves.
Serve it with naan or rotis.


Enjoy.............

  • Adding tomato sauce gives a nice and mild sweetness to the curry.
  • Frying the paneer is optional or the cubed paneer can be soaked in the hot water to get it soften.
  • Store bought tomato puree can also be used for this recipe.I sauteed the tomatoes in a tsp of oil and grind it to make the puree.
  • If the curry is thick adjust the consistency with milk.

Click here for the marathoners in Blogging Marathon  #12.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more