How to make Paneer Butter Masala.
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| How to make Paneer Butter Masala. |
material
250 g paneer finely cut into 1 inch square pieces.
- 2 medium dungarees chopped.
- 1&½ tsp finely chopped ginger.
- 4&5 garlic curry
- 3&4 common tomato
- 8&10 kaju soaked in water for 10 to 12 minutes
- 2&3 green chillies
- 1 plain small piece of tamale patra
- 1/2 tsp garam masala powder
- 2 tsp Kasuri fenugreek seeds
- 1 tsp red chili
- 2 tablespoons of homemade cream or fresh cream
- 2 table spoons of butter
- 2 table spoon oil
- A mouthful to taste
Method of making
The best paneer recipes in How to make Achari Paneer and Chili paneer roll
If you are using frozen cheese, defrost it.
Grind onion, ginger and garlic in a mixer to make onion paste. Grind the cashew nuts in a mixer along with two tablespoons of water to make a paste. Blanch the tomatoes and make tomato puree.
Heat oil and butter in a pan over medium heat. Add tamale patra and onion paste and saute until light brown in color, it will take 4-5 minutes.
Add chopped green chillies and red chilli powder and saute for 30-40 seconds. Add cashew paste to it. Saute it for two minutes, stirring constantly with a spoon.
Add the tomato puree and saute until the oil starts to separate, about 3-4 minutes.
It will look like.. Add coriander and garam masala powder to it and mix the mixture well.
Add 1/2 cup milk, 1/2 cup water and salt. Stir well with a spoon and cook until the oil rises to the surface, it will take about 4-5 minutes.
Add paneer pieces and kasoori methi (ground by hand) and cook for about two minutes or till it becomes a thick gravy. Add fresh cream to it.
Mix it well and switch off the gas.
Prepared Punjabi Paneer Butter Masala in a serving bowl and garnish with cream or butter.
Paneer Pulao Recipe
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| Paneer Pulao Recipe |
material
- 1/2 cup basmati rice (long grain)
- 1/2 cup cheese, cut into square pieces
- 1 large onion, sliced lengthwise
- 1 tsp grated ginger
- 1/2 tsp minced garlic
- 1 green chilli, finely chopped
- 1/4 cup green peas (frozen or fresh)
- 1-inch length of cinnamon stick
- 2 cloves
- 1 small tamal letter
- 1 tsp lemon juice
- 1 cup of water
- 1/2 tsp salt or as per taste
- 1 tsp + 1 tbsp oil
- 1/2 tsp ghee (optional)
- 2 tablespoons green coriander, finely chopped
- For how many people: 2
Method of making
Wash basmati rice thoroughly with water and soak in 1- cup water for 15-20 minutes. • In a pressure cooker (we used a small steel cooker of 2.5 liter capacity)
Heat on low flame with 1 tsp oil and 1/2 tsp ghee. Ghee is used to enhance the taste of rice. In hot oil and ghee, cloves, cinnamon, tamal patra, crushed garlic and
Add grated ginger and fry it for 30-45 seconds. Add chopped green chillies and onion cut lengthwise, saute till the onion turns light golden.
Add green peas and soaked rice (drain excess water before serving) and saute for 1 minute. stay
Add lemon juice, salt and 1-cup water, mix it well.
Cook it on low-medium flame for 3 whistles (depending on how many whistles you cook it for).
(depends on what type and size of cooker you are using). Turn off the gas and let it sit for 10 minutes.
Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan/kadai and add paneer
Shell fry the square pieces until light golden.
When the pressure inside the cooker releases automatically, open it carefully and put the fried paneer pieces in it. Mix it well and the cooked rice in a big bowl
take out Garnish the paneer pulao with fresh green coriander and
serve with Punjabi curry and crispy okra.
Note: please note this post is for you to know how to cook and how to make food tasty in the kitchen that's why this post has been posted. When you cook, you should cook in your own way and use the ingredients in the same way as you cook for the number of people.
