Ingredients:
- Paneer cubes - 200gms
- Tomato puree - 200gms
- Onion - 3 nos (medium)
- Kashmiri chilli powder - 2 tspn
- Chilli powder - 1 tspn
- Coriander powder - 1tspn
- Ginger garlic paste - 1 tspn
- Kasuri methi - 1 tspn
- Cloves - 3 nos
- Bay leaf - 1 no
- Cinnamon stick - 1 no ( 1 1/4 inch )
- Fresh cream - 3 tblspn
- Coriander leaf - for garnishing
- Salt - to taste
- Oil - 2 tblspn
- Butter - 3 to 4 tblspn
Method:
- I usually don't fry paneer in oil if you want, deep fry paneer in oil and put in normal water then squeeze it and keep it aside
- In a pan add 1 tblspn oil and half tblspn butter and fry cinnamon,cloves, bayleaf ,ginger garlic paste,followed by onion and saute till onion turns golden brown cool it and grind it in mixie ( if you are using tomato add along with onion and saute )
- Heat 1 tblpsn oil and 1 tblpsn butter and add the grinded paste, 1/4 cup water keep in low flame for a minute
- Then add chilli powder, kashmiri chilli powder, coriander powder salt and keep in low flame till oil seperates out
- Then add paneer pieces , kasuri methi and mix well, keep in low flame for 2 to 3 minutes
- Switch off the stove add fresh cream and coriander and serve hot.
Note:
- Add boiled peas along with paneer and make paneer mutter masala
- I used 1/4 cup milk and 2 tblpsn curd instead of fresh cream
- For authentic taste use crushed coriande seeds 1 tspn
- Since i like the taste i added 1/2 tspn garam masala also
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