Nowadays I prefer home made paneer rather than store ones. Last weekend I had made a batch of paneer & was wondering which dish to prepare this was when I came across BUTTER PANEER MASALA / PANEER MAKHANI by Vah Re Vah Chef Sanjay Thuma . The recipe is not only easy & quick one but also tastes delicious & exact replica of hotel /restaurant style BUTTER PANEER MASALA / PANEER MAKHANI . Obvioulsy got compliments from my husband .I prepared this last weekend along with plain parathas.
A recipe worth trying & you will definately be satisfied with the taste .Garnishing with cream will enhance & uplift the gravy taste .
A recipe worth trying & you will definately be satisfied with the taste .Garnishing with cream will enhance & uplift the gravy taste .
Ingredients:
Paneer - 1 bowl
Oil - 1 tsp
Onion - 1 chopped finely
Ginger garlic paste - 1 tsp
Tomato puree - from 3 medium sized tomatoes ( 1 bowl)
Milk - 1/2 cup
Cream - 1 tbsp for garnish (optional -I had used home made cream)
Salt - to taste
Butter - 2 tbsp
Marination :
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/4 tsp
Dried Kasuri methi leaves (crushed) - 1/4 tsp
Tomato sauce - 2 tsp
Pinch of food colour (orange) (optional)
Milk - 1 cup
Method :
1.In a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce, food colour (orange) then add milk. Mix well with a whisk & keep aside to marinate.
2.Chop paneer into cubes & cut onion finely.
3.Grind tomatoes to fine puree in a mixie.
4.Shallow fry the paneer pieces in oil till golden brown and drain in a tissue paper and keep aside.
5.Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves( atleast 5mins).
6.Now add the milk-spices mixture (step 1) , 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuosly to prevent milk from curdling. Add required salt.
7.Simmer again for 2-3 mins .Then add the fried paneer cubes and mix well. Allow the paneer to settle for 2mins then switch off. Garnish with cream and Serve hot with parathas or naan.
5.Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves( atleast 5mins).
6.Now add the milk-spices mixture (step 1) , 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuosly to prevent milk from curdling. Add required salt.
7.Simmer again for 2-3 mins .Then add the fried paneer cubes and mix well. Allow the paneer to settle for 2mins then switch off. Garnish with cream and Serve hot with parathas or naan.
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