Paneer butter masala is a famous North indian dish known for its creamy tomato-based totally gravy, wealthy butter flavor, and tender paneer cubes. This indulgent curry is a eating place favourite and best to serve with naan, roti, or jeera rice.
Substances:
Paneer – 250 grams (reduce into cubes)
Tomatoes – 4 medium (pureed)
Onion – 1 medium (finely chopped)
Ginger-garlic paste – 1 tbsp
inexperienced chilli – 1 (optional)
Butter – three tbsp
clean cream – 3 tbsp
Cashew nuts – 10 (soaked in warm water)
crimson chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Kasuri methi (dry fenugreek leaves) – 1 tsp
Salt – to taste
Sugar – ½ tsp (non-compulsory)
Oil – 1 tbsp
fresh coriander – for garnish
Technique:
1. Make cashew Paste: Grind soaked cashew nuts with little water right into a clean paste. Set apart.
2. Cook onion & Tomato: warmness oil and 1 tbsp butter in a pan. Add chopped onions and sauté until golden. Add ginger-garlic paste and green chilli; cook until raw odor disappears.
3. Add tomato puree, turmeric powder, pink chilli powder, and salt. Prepare dinner till oil separates from the masala.
4. Stir in the cashew paste and prepare dinner for three-4 minutes on low warmth.
5. Add paneer cubes and mix gently. Pour in sparkling cream and remaining butter. Stir carefully and simmer for five minutes.
6. Overwhelm kasuri methi between arms and sprinkle over the curry together with garam masala. Mix nicely.
7. Alter salt and add sugar if had to balance flavors.
8. Garnish with sparkling coriander leaves.
Serving inspiration:
Serve warm paneer butter masala with buttery naan, roti, or steamed basmati rice. This creamy, mildly spiced dish is certain to be a crowd-pleaser at any meal!
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