Sunday, September 27, 2015

Paneer Butter Masala Recipe Restaurant Style



Today I offer you a way to play with Indian recipes made from paneer, but can also apply to the tofu, chicken, meatballs or potatoes, and also shrimp or fish. The paneer butter masala are tasty morsels of cheese drowned in a butter-based sauce, tomato, cashew and spices. Paneer butter masala is a must in Indian cuisine that is rich, succulent, sinful, with a plate delicately spicy that will capture the first taste.

Paneer butter masala is one of the most popular Indian dishes. For the uninitiated the paneer is the best known among Indian cheese, which is a cottage cheese with a more compact consistency. In India it is eaten fresh, or cooked on the plate, in the form of stew, grilled on skewers and much more. The paneer butter masala consists of a stew of this delicious cheese dipped in a creamy tomato-based sauce and spicy cashews.

If you want to try your hand in the preparation of homemade paneer you should click here and discover our recipe for a perfect cheese. Paneer butter masala is an excellent Indian vegetarian dish. The Indians, in fact, mainly vegetarian, do not eat meat stews but rather of cheese! The paneer, the only Indian cheese, is first fried and then stewed together with a delicious spicy sauce. The paneer butter masala is a great accompaniment with basmati rice or chapati, a traditional Indian bread.

Preparation Time: 20 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 75 calories per 100 gms


Ingredients:

100 gm paneer
1 tsp fenugreek seeds
2 tbsp cashew
1 cup milk
1 cup fresh cream
2 tomatoes
1 green chili
1 tsp ginger paste
1 tsp garlic paste
1 onion
1 tbsp honey
1 tsp cumin seeds
1 cup green peas
1 tbsp oil
2 tbsp butter
1 tsp red chili powder
1 bay leaf
A few coriander leaves
Salt and sugar to taste

Recipe Method:

Heat oil and butter in a pan. Add bay leaf, ginger-garlic paste, onions and fry till the oil become fragrant. Add the tomato puree and stir well. Add red chili powder, cumin seeds, fenugreek seeds. Saute till the oil starts to leave the sides of the tomato paste.

Add cashew paste. Saute cashew paste till oil begins to leave the sides of the masala paste. Add water and simmer on a low flame.

Add green chilies, salt and sugar and simmer till the curry begins to thicken. Add the paneer cubes along with the peas, honey, milk, cream, and cook them for 15 minutes.

Garnish with coriander leaves and serve hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.


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