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Paneer Butter Masala

Madhuri.Dixit's picture
Ingredients
  Paneer 250 Gram, cut into cubes (Cottage Cheese)
  Onions 2 , chopped
  Ginger 1 Inch, chopped
  Garlic 7 Clove (35 gm)
  Milk 100 Milliliter (1/2 Cup)
  Tomatoes 250 Gram (4 Big Ones)
  Oil 5 Tablespoon
  Cashewnuts 1 Tablespoon, broken into bits (Kaju)
  Dried fenugreek leaves 2 Teaspoon (Kasoori Methi)
  Roasted cumin seed powder 3⁄4 Teaspoon (Jeera)
  Red chili powder 1 Teaspoon
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Garam masala 1⁄2 Teaspoon (Mixed Spices)
  Sugar 1⁄2 Teaspoon
  Green chili 1 (Slit Lengthwise)
  Capsicum 1 , cut into thin threads
  Onions 2 , cut into thin rings
  Salted butter 2 Tablespoon
  Orange color 3 Drop
Directions

1. Grind onions, ginger & garlic together.
2. Grind tomatoes to a puree.
3. Cook onion paste in oil, till golden (on the lighter side). Do not make it brown. Add red chilli pd. Cook for 1/2 minute.
4. Add milk gradually. Cook for 2-3 minutes.
5. Add kaju crushed on a chakla. Cook for 2-3 minutes.
6. Add tomatoes. Cook for 10-15 minutes on slow fire till oil separates. Add zeera, garam masala, salt and sugar.
7. Add enough water, about 1 1/2 cups. Cook for another 10-12 minutes till the oil separates and the gravy dries up to a thick masala gravy.
8. Add kasoori methi. Keep aside.
9. Heat butter in a clean karahi, add green chillies, capsicum and onions.
10. Saute for 2-3 minutes.
11. Add these vegetables to the prepared gravy.
12. Add paneer also.
13. Add colour. Keep on fire for 2-3 minutes.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Cheese

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Average: 4.3 (18 votes)

2 Comments

preet's picture
superb
nitesh pandey's picture
awsome recipe