Categories
Veg Dishes

Butter paneer masala

DSCN4804
Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers!
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup
Chilly powder ½ ts
Coriander powder ½ ts
Salt
Cream 1 ts
Paneer 250 g
Ginger juliennes 1 inch pieces

1.Add whole garma masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
2.Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.
3.Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.
4.Heat butter in a pan add cream mix it with the butter, add makhani gravy, add pinch of sugar, ginger juliennes, add paneer in a slow flame .Once it comes to boil and then switch off the flame.
Thank you Vahchef for the exotic recipe.

By sarithakumbakkara

Hii, I'm Saritha who is finding it extremely difficult to write a paragraph about myself . I have already written few lines and deleted them too as some where i was sounding a bit underconfident or some times a bit too boasty. I don't like to be either of them as i believe that finding a balance between the above mentioned is the blissful state of mind which i always would prefer to be in.I am trying my best here to give you a clear idea about myself ;)
I belong to God's own country, Kerala and i am a big fan of the cuisine of the state . Professionally i'm a mentor of young minds . As i am married to an Indian air force Pilot, i had been living in various parts of the country. I would love to call myself and my hubby as avid travellers as that's one thing which thrills me and lifts up my mood drastically from 'being balanced yet a little boring ' to 'extremely enthusisatic'.I have two sons (a deadly combination to handle) Aditya 13 and Aarush 7 who are choosy in eating like most of the kids. I love my travels and it gives me amble exposure to taste various cuisines within and outside the country. Socializing and parties have always been a part of our Airforce life and who would not like to see the smile on your guest's face after tasting your food. That's how i started cooking and tasting and experimenting.I had seen he days where i found" breaking an egg without creating a mess" as my life's biggest challenge.(lol ;) ).But past few years in cooking has made me realise that it isn't Rocket science.
List of people who can make use of my blog
1. Newly married brides who are struggling with masalas and utensils.
2. Any one who wants to try out something new and exceptional . ( i knw i knw, here i'm a littlt boasty)
3.Bachelor / forced bachelor boys who has developed acidity due to over indulgence in restaurants .Now it's time to cook a meal for yourselves guys. As i said, it's not rocket science.
4. Any one who loves me . Muah....
Go Ahead.... Try out my recipes and Enjoyyyy....

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