I had taken Paneer Butter Masala to office for lunch.. It was really box full, very unlike from my quantity of vegetable, which is really meager.. One of my collegues was like.. “Bas itna sa hi laai” 🙂 They had it all.. all my lunch mates at office loved it.. Guys thanks to all of you.. You made my day.. 🙂
Reference:- Recipe by Sanjeev Kapoor
Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 3-4 people
- 400 gms Cottage Cheese diced as cubes (Paneer)
- 4 table spoon Butter
- 1 tea spoon Oil
- 2 Bay Leaves (Tej Patta)
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dal Chini)
- 1 Dried Red Chilli (Sukhi lal mirch)
- 2 table spoons Coriander seeds crushed (Dhaniya dana)
- 2 Medium Onions sliced
- 5 Medium Tomatoes chopped
- 1 table spoon Ginger Garlic paste
- 1 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Dried Fenugreek Leaves (Kastoori Methi)
- Salt to taste
- 2 table spoon Fresh Cream
Heat three tablespoons butter with one teaspoon oil in a pan.
Add bay leaves, cloves, cinnamon, broken red chillies and half of the crushed coriander seeds. Sauté for a minute.
Add the onion and stir-fry for thirty seconds and add ginger and garlic paste. Fry till the onions become transparent.
Add coriander powder, red chilli powder and tomatoes. Cook till oil separates.
Let this masala cool down a bit, then puree the same.
Now in a pan, heat the remaining butter and add the pureed masala to it. Cook the masala for about 2 mins.
Now stir in the paneer pieces and salt. Add 1/2 cup of water. Cook with the lid on, for about 5 minutes.
Sprinkle the kasturi methi and mix.
Remove from heat and add the cream to paneer. Mix lightly.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with Kulcha or parantha.
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