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Paneer masala recipe restaurant style

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Paneer masala recipe restaurant style
Directions:
  1. If you work with frozen paneer cubes, then defrost them.

Grind onion, ginger root and garlic clove inside a grinder making onion paste. Grind drenched cashew nuts with two tablespoons water to create cashew nut paste. Blanch the tomato plants and blend these to prepare tomato puree.

Heat oil and butter inside a non-stick fry pan over medium flame. Add onion paste and bay leaf and saut until onion paste turns light brown for approximately. 4-a few minutes.

Add eco-friendly chilli and red chili powder and saut for 30-40 seconds. Add cashew nut paste.

Cooking Tips and Variations:
  • Add 1/2 cup water in step-8 and prepare for several-4 minutes if gravy is simply too thick.
  • You may also use chopped onion rather of utilizing crushed onion for variation.
  • You may also add shallow fried paneer cubes. Spread top quality serviette or kitchen paper on plate and set shallow fried paneer cubes onto it to soak and take away excess oil from this to create relatively healthy low oil curry.
  • If you want creamier gravy, adding more milk cream in step-10. Alternatively, if you don't like creamy taste, you'll be able to altogether stay away from cream.
  • Paneer can be used within this traditional indian curry recipe however, you should use tofu if paneer isn't available.

Serving Ideas: Serve scrumptious paneer butter masala with naan, paratha, roti or jeera grain for your meal. The creaminess of gravy and richness of paneer causes it to be a perfect spicy curry for functions and parties. It particularly tastes best when offered with methi roti and glass of lassi.

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