Paneer Butter Masala
The other word for Paneer is cottage cheese, and is very common in Indian cuisine. Paneer is prepared by adding food acid such as lemon juice, vinegar, citric acid or yogurt to hot milk. This process then separates the curd from the whey. The curds are drained using muslin cloth or cheesecloth. One has to make sure to remove the excess water by pressing it out. The remains in the cheesecloth if further dipped in chilled water for 2-3 hours to further enhance its texture and appearance. Paneer is widely used in Northern Region of India, where different delicacies are prepared which is loved all over India. In Eastern Region of India the Paneer is used for preparing sweets such as Rasgulla, Sandesh Rasmalai etc.
Today we will see the most famous recipe in hotels and various Northern Region of India which is Paneer Butter Masala.
Ingredients:
250 grams/1/2 lb Paneer/ Cottage Cheese
1/2 Big Onions Sliced
1 Clove
1 Cardamom
1 tablespoon Ginger Garlic Paste
3 Tomatoes
2 tablespoon Cashew Paste
2 teaspoon Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Turmeric Powder
1 teaspoon Kasuri Methi
1 teaspoon Cumin Seeds/ Jeera
2-3 tablespoon Butter/Ghee
1/4 teaspoon Orange/Red Food Color
Salt to taste
1/4 cup Heavy cream
Coriander to garnish
Method:
Heat oil in a pan and sauté the onions till it sweats and turn brown. In the process add one clove and cardamom in it. Once it turns golden brown remove it in aside and let it cool off. Take the ingrdients in a mixer and turn it into fine paste.
In the same pan add butter and wait until it melts, Add the cumin seeds and let it splutter.
Add the onion paste to the pan and fry for few minutes.
Add Ginger Garlic paste to it and mix well.
Meanwhile cut the tomatoes in half and put in the mixer, add cashews in it and turn it into a fine puree.
Once the onion cooks well add turmeric powder, coriander powder, chilli powder, garam masala, kauri methi.
Let the mixture cook for 2 minutes and then add tomato and cashew puree in it and give it a good mix.
Reduce the flame and let it cook for 5 minutes.
Add a cup of water and mix it again.
Now add a pinch of food color and required salt and let the gravy come to a boil.
Add paneer cubes and heavy cream/ evapourated milk to the gravy.
Let it simmer for another 5 minutes.
Garnish with finely chopped coriander.
Note: Cashew paste can be prepared using handful of cashews and 2 teaspoon of water/cream. Grind it to a fine paste.
You can prepare cashew paste separately unlike above mentioned to mix it with tomatoes.
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Today we will see the most famous recipe in hotels and various Northern Region of India which is Paneer Butter Masala.
Ingredients:
250 grams/1/2 lb Paneer/ Cottage Cheese
1/2 Big Onions Sliced
1 Clove
1 Cardamom
1 tablespoon Ginger Garlic Paste
3 Tomatoes
2 tablespoon Cashew Paste
2 teaspoon Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Garam Masala
1/4 teaspoon Turmeric Powder
1 teaspoon Kasuri Methi
1 teaspoon Cumin Seeds/ Jeera
2-3 tablespoon Butter/Ghee
1/4 teaspoon Orange/Red Food Color
Salt to taste
1/4 cup Heavy cream
Coriander to garnish
Method:
Heat oil in a pan and sauté the onions till it sweats and turn brown. In the process add one clove and cardamom in it. Once it turns golden brown remove it in aside and let it cool off. Take the ingrdients in a mixer and turn it into fine paste.
In the same pan add butter and wait until it melts, Add the cumin seeds and let it splutter.
Add the onion paste to the pan and fry for few minutes.
Add Ginger Garlic paste to it and mix well.
Meanwhile cut the tomatoes in half and put in the mixer, add cashews in it and turn it into a fine puree.
Once the onion cooks well add turmeric powder, coriander powder, chilli powder, garam masala, kauri methi.
Let the mixture cook for 2 minutes and then add tomato and cashew puree in it and give it a good mix.
Reduce the flame and let it cook for 5 minutes.
Add a cup of water and mix it again.
Now add a pinch of food color and required salt and let the gravy come to a boil.
Add paneer cubes and heavy cream/ evapourated milk to the gravy.
Let it simmer for another 5 minutes.
Garnish with finely chopped coriander.
Note: Cashew paste can be prepared using handful of cashews and 2 teaspoon of water/cream. Grind it to a fine paste.
You can prepare cashew paste separately unlike above mentioned to mix it with tomatoes.
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