Rohit Komal kamle
| 1 minute to read
paneer butter masala
- Paneer (cottage cheese) cut into triangles 500 grams Butter 5 tablespoons Oil 1 teaspoon Bay leaves 2 Cloves 2 Cinnamon 2 one-inch Dried red chillies broken 2 Coriander seeds crushed 2 tablespoons Onion sliced 1 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Tomatoes chopped 5-6 medium Salt to taste Kasoori methi crushed ½ teaspoon Fresh cream 2 tablespoons Coriander sprig for garnish
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.