This is restaurant type Paneer Butter Masala (PBM) which goes well with Phulkas and Jeera Rice
Ingredients
Part 1 - Fry and Grind
- Oil - 2 tablespoons
- Tomato - 3 nos
- Onions - 2 nos
- Ginger - one small piece
- Garlic - 6 nos
- Cashews - 20 nos
- Coriander leaves - little
Part 2 - Spices / Masala
- Butter - 1 tablespoon
- Cumin seeds / Jeera - 1 teaspoon
- Bayleaf - 1
- Cardamom - 2 nos
- Kashmiri Chilly Powder - 2 tablespoons
- Coriander powder - 2 teaspoons
- Garam masala powder - 1 teaspoon
- Salt - 1 1/2 teaspoons
- Kasuri methi - 2 tablespoons
Part 3 - Topping
- Full cream milk - 1/2 glass or Fresh cream - 2 tablespoons
- Paneer cubes - 200 g
- Honey - 2 teaspoons (optional)
- Coriander leaves - little (garnish)
Preparation
Onion Tomato Puree /Paste
- Heat oil in a kadai.Fry ginger and garlic till the raw smell goes
- Add tomatoes with a pinch of salt and saute it
- Put onions and fry it
- Make sure tomatoes becomes juicy (see the picture)
- Switch off the stove and add cashews.Cool it
- Put coriander leaves and grind it into a thick puree.Do not add water
Meanwhile soak paneer in luke warm water for atleast 15 minutes
Keep the puree and paneer ready
Method
- Melt butter in a kadai.Sizzle cumin seeds first and add bay leaf , cardamom
- Pour in the Onion Tomato Puree prepared above.Wash the mixer jar with little water and pour it here
- Close the lid and cook for 5 minutes
- Put the spice powders, salt and crushed kasuri methi leaves.Swirl it and mix well
- Close the lid and keep in simmer flame for 5 minutes
- Pour milk or fresh cream and stir it
- Now add paneer cubes and mix well.Cook for 2 minutes
- Add honey if desired and switch off the stove
- Garnish with coriander leaves.Keep it closed for atleast 10 minutes so that the flavours are well infused
- Serve with Phulkas /Jeera Rice
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