Paneer Butter Masala

Punjabi paneer butter masala is one among the foremost well-liked paneer recipes in Indian cooking. The close to good combination of spiciness and soupiness of its gravy makes it merely irresistible and versatile to be served with any Indian bread. whether or not you serve it with tandoori roti, naan and paneer kulcha or with steamed rice, it’s about to satisfy your roof of the mouth like ne'er before. Follow our step by step pic direction to create this best eater dish for lunch.

Paneer Butter Masala

Ingredients:----

• Paneer - 1/2 avoirdupois unit (250 gms) Onion - 1 big/2 little (chopped)

• Ginger Garlic Paste - one tbsp

• Tomato - three small/ a pair of huge (blanched and pureed)

• Cashew Paste - a pair of tbsp

• Chilly Powder - a pair of tsp (or to taste)

• Coriander Powder - one tsp

• Garam Masala Powder - 1/2 tsp

• Turmeric Powder - 1/4 tsp

• Kasoori Methi (dry) - one tsp

• Cumin Seeds (Shahi Jeera) - 1/2 tsp

• Butter - 2-3 tbsp

• Oil - one tsp

• Orange-red food colouring - 1/4 tsp

• Salt - to style

• Heavy Cream (Fresh Cream) - 1/4 cup

• Cilantro - for garnish (finely chopped)

Method:--------

• 
  
• Heat very little oil in a very pan, and saute the onions until it sweats and cooks nicely. you wish not brown it.
• Let it cool nicely and so puree the mixture.
• In a totally different pan, soften the butter and splutter some cumin seeds.
• Add the onion puree to the current and fry for jiffy.
• Add the ginger garlic paste and fry for one more minute.
• Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and coriander powder.
• Reduce the flame and let the mixture cook for five minutes.
• Add a few cup of water, food color and needed salt and let the gravy come back to a boil.
• Add the garam masala powder, paneer cubes and also the serious cream/evaporated milk and let the full gravy cook for one more five minutes until all the flavours mix along.
• Garnish with finely cut cilantro or contemporary cream.