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Paneer Butter Masala
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By : VIJAYALAKSHMI PETLURI
Category : Butter, India series, Paneer, Milk, Onion, Tomatoes
Servings : 3-5
Time Taken : 15-30 mins
Rating :
Method
  1. Heat 1/2tbsp of butter in a heavy bottom pan.
  2. Add cinnamon, cloves, bayleaves, cardamom, fry for a while and grind to a powder.
  3. Fry chopped onions, ginger-garlic paste to a golden brown and keep aside.
  4. Fry chopped tomatoes for 2 min and grind along with onions, ginger-garlic paste.
  5. Now heat some oil and fry the onion and tomato paste and all the dry powders.
  6. Allow to cook for 3 min.
  7. Now add 2 cups of water and cook the gravy on low flame for 8 min.
  8. Cut the paneer into small cubes and fry them to a golden brown.
  9. Now add milk to the gravy.
  10. Add the rest of the butter, kasoori methi and paneer.
  11. Add salt as per taste.
  12. Cook till the paneer is soft.
  13. Garnish with chopped coriander leaves.
  14. Serve hot with roti, poori, chapathi or biryani.

For making paneer at home:

  1. Take 1/2 gallon of whole milk and 2 cups of half and half milk.
  2. Pour into a heavy bottom vessel and boil for 2 hours on a medium-low flame.
  3. Add vinegar or fresh lemon juice to curdle the milk.
  4. Pour the curdled milk through a cloth and allow the water to drain.
  5. Place a weight on the tied bundle to drain the remaining water.
  6. Refrigerate for 1-2 hours. Now the paneer is ready to use.
Ingredients:
2 cups - water
1 cup - milk
4 - tomatoes (big)
2 - onions, big and chopped
1 stick - butter
5 - cinnamon sticks (2 inches long)
5 - cloves
3 - bay leaves (big)
4 - cardamom
1 tbsp - ginger garlic paste
1 tsp - sugar
1 slab - paneer
1/2 tsp - kasoori methi
salt as needed
coriander leaves
oil
RECIPES BY VIJAYALAKSHMI PETLURI
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