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Paneer butter masala is a popular north Indian recipe. This gravy is rich and creamy. Paneer is cooked in delicious, creamy silky gravy. DO try this yummy recipe at home and leave a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 4 Tomatoes
• 1 Onion
• 3~4 pieces of Beet root
• 7~8 Cashew nuts
• 3~4 tsp Butter
• 1 tsp Ginger Garlic paste
• 1 tbsp Kitchen king masala
• 1 tbsp Red chili powder
• Salt to taste
• 1 tsp Kasuri Methi
• 250 gm Paneer
• 1 tsp Fresh cream
Method:
• Take tomatoes and cut them into half. Transfer the tomatoes into
a pot.
• Cut onion and add them in the pot.
• Add beet root pieces and cashew nuts.
• Take water into cooker and place a dish in it.
• Transfer the pot with into cooker.
• Cook on medium heat until 1 whistle.
• Take it out and transfer half the ingredients into blender jar.
• Blend once and add the remaining ingredients.
• Grind it into nice and smooth paste. Do not add any water.
• Heat up a pan and add butter.
• When butter begins to melt, add ginger garlic paste.
• Mix well and fry for just about a minute.
• Add the blended masala and mix well.
• Cover and cook on medium heat 7-8 minutes.
• Remove the lid and mix well.
• Add kitchen king masala, red chili powder and mix well.
• Fry until spices release oil.
• Add salt and water to adjust the consistency. Mix well.
• Crush kasuri methi in plams and add. Mix well.
• Add paneer and mix well.
• Cover and cook on medium heat just about 4-5 minutes.
• Add fresh cream and mix well. Fresh cream gives rich taste to
sabzi.
• You also can add beaten cream instead of fresh cream.
• Paneer butter masala is already.
• It goes well with naan or plain paratha.
Tips:
• Beet root gives nice, natural color to gravy and add natural
sweetness to it. It helps to reduce the sourness of the tomatoes.
• It becomes difficult to make paste of just 7-8 cashew nuts. So
cook cashew nuts along with tomatoes.
• If you cook panner longer it loses its softness and becomes
chewy. So cook paneer for just about 4-5 minutes.
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