10 December 2015,11:44 by
Chitralekha

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PANEER BUTTER MASALA
Serves :
8

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Tomato Puree: Boil 8 cups of water in a pan. Add tomatoes.
  • When the tomatoes are steamed, peel the skin and blend it in a mixie.
  • Cut the paneer into cubes.
  • Cut the onions and tomatoes finely.
  • Puree the rest of the tomatoes.
  • Slit green chillies.
  • Cut the ginger finely.
  • Beat the curd with a spoon without lumps.
  • Grind the cashew nuts and khus khus.
  • Cut the coriander leaves finely.
  • Heat the butter in a heavy bottomed kadai.
  • Add onions and fry till light brown.
  • Add green chillies and ginger and fry.
  • Add the tomatoes, when the tomatoes are cooked well, add the puree.
  • Then add the curd, fresh cream, ground cashew nuts, khus khus, red colour, chilli powder and salt.
  • Allow it to boil for 5 minutes.
  • Then add the paneer cubes. when the paneer is done, add coriander leaves and kasoori methi.
  • Remove from the heat and serve hot.
  • Note: Do not boil paneer for long time otherwise it will become harder.

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INGREDIENTS

  • 400 grams Paneer
  • 8 large onions
  • 8 tomatoes (4 tomatoes sliced and Puree the rest)
  • 2 green chillies
  • 1 inch ginger
  • 6 cashew nuts
  • 1 tablespoon khus khus
  • 2 tablespoon thick curd
  • 2 tablespoon fresh cream
  • 1 teaspoon red chilli powder
  • ¼ teaspoon red colour
  • 1 tablespoon coriander leaves
  • 8 tablespoon butter
  • ½ teaspoon dried kasoori methi
  • Salt as required

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