Shokeen Mund@
VIP
Paneer Butter Masala
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
2 cups - water
1 cup - milk
4 - tomatoes (big)
2 - onions, big and chopped
1 stick - butter
5 - cinnamon sticks (2 inches long)
5 - cloves
3 - bay leaves (big)
4 - cardamom
1 tbsp - ginger garlic paste
1 tsp - sugar
1 slab - paneer
1/2 tsp - kasoori methi
salt as needed
coriander leaves
oil
Method
2 cups - water
1 cup - milk
4 - tomatoes (big)
2 - onions, big and chopped
1 stick - butter
5 - cinnamon sticks (2 inches long)
5 - cloves
3 - bay leaves (big)
4 - cardamom
1 tbsp - ginger garlic paste
1 tsp - sugar
1 slab - paneer
1/2 tsp - kasoori methi
salt as needed
coriander leaves
oil
Method
- Heat 1/2tbsp of butter in a heavy bottom pan.
- Add cinnamon, cloves, bayleaves, cardamom, fry for a while and grind to a powder.
- Fry chopped onions, ginger-garlic paste to a golden brown and keep aside.
- Fry chopped tomatoes for 2 min and grind along with onions, ginger-garlic paste.
- Now heat some oil and fry the onion and tomato paste and all the dry powders.
- Allow to cook for 3 min.
- Now add 2 cups of water and cook the gravy on low flame for 8 min.
- Cut the paneer into small cubes and fry them to a golden brown.
- Now add milk to the gravy.
- Add the rest of the butter, kasoori methi and paneer.
- Add salt as per taste.
- Cook till the paneer is soft.
- Garnish with chopped coriander leaves.
- Serve hot with roti, poori, chapathi or biryani.
- Take 1/2 gallon of whole milk and 2 cups of half and half milk.
- Pour into a heavy bottom vessel and boil for 2 hours on a medium-low flame.
- Add vinegar or fresh lemon juice to curdle the milk.
- Pour the curdled milk through a cloth and allow the water to drain.
- Place a weight on the tied bundle to drain the remaining water.
- Refrigerate for 1-2 hours. Now the paneer is ready to use.