Paneer Butter Masala Recipe - Delicious Paneer Gravy Recipe
One of the most well-liked paneer gravy recipes in India, and for good reason, is paneer butter masala. A wonderful, creamy tomato sauce with a hint of spice is poured over cubes of Indian cottage cheese.
Here's a simple recipe for paneer butter masala:
Ingredients:
- 200 grams paneer, cubed
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
- Heat the butter and oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell disappears.
- Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the oil starts to separate from the masala.
- Add the red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.
- Gently add the paneer cubes to the masala and mix until the paneer is well-coated. Be careful not to break the paneer while stirring.
- Crush the dried fenugreek leaves between your palms and sprinkle them over the paneer. Mix well.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine the cream with the masala. Let it simmer for 2-3 minutes.
- Taste the gravy and adjust the seasoning as needed. If the gravy is too thick, you can add a little water to achieve the desired consistency.
- Once the paneer is heated through and the flavors have melded, turn off the heat.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
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