Paneer butter masala produced in wealthy cream gravy is around the special dishes of paneer which may be ready for any party or special visitors. It may be prepared with plenty of styles. The next technique is the simplest approach to making paneer butter masala which taste much like restaurant style paneer butter masala. It requires very a shorter period for preparing it.
Ingredients for Paneer Butter Masala
- Paneer - 250 grams
- Tomato - 3 medium size
- Eco-friendly chilly - 1-2
- Ginger root - 1 " piece
- Cream - cup
- Butter - 2 tablespoons of
- Eco-friendly coriander - 2 tablespoons of
- Red chilly powder - teaspoon
- Turmeric powder - teaspoon
- Coriander powder - 1 teaspoon
- Dry fenugreek leaves - 1 teaspoon
- Salt - 3-4 teaspoon (according to taste)
- Garam masala - teaspoon
- Cumin powder - teaspoon
Steps to make Paneer Makhani Recipe
Wash tomato plants, eco-friendly chilly and ginger root. Cut tomato plants, eco-friendly chilies coarsely, peel ginger root and cut coarsely. Place each one of these ingredients inside a mixture jar. Grind making a fine paste.
Add 1 teaspoon butter inside a pan and put it on flame for heating. When butter melts add cumin powder, coriander powder, turmeric powder and saut for some time. Include tomato-eco-friendly chilly-ginger root paste, red chilly powder and dry fenugreek leaves.
Saut the masala until butter starts separating from this. Add cream, garam masala, eco-friendly coriander and salt within the masala too. Now add cup water in gravy and prepare until it boils once again.
When gravy starts boiling add paneer chunks in it. Cover the pan and prepare sabzi for several-4 minutes on low flame. After 3-4 minutes, add remaining butter within the sabzi.
Lip smacking and appetizing paneer butter masala is prepared. Remove the sabzi inside a serving bowl. Serve with chapatti, parantha, naan or grain.