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Paneer Butter Masala


Ingredients

Paneer - 200 gms
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Garam masala powder - 2 tsp
Butter - 4 tbsp
Kasuri methi - ˝ tsp
Fresh Cream - 75 ml

Method

1. Boil tomatoes, de-skin and puree.

2. Chop half an onion and boil the rest for 10 minutes before making a paste.

3. Cut the paneer into rectangles or squares.

4. Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.

5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.

6. Add garam masala powder and stir well.

7. Add tomato puree, crushed kasuri methi and salt. Stir.

8. Add cut paneer and simmer for 3 minutes.

9. Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing.

10. Garnish with fresh cream and coriander leaves.

Note: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables.

If you want a richer gravy, add 50 gms of grated, unsweetened khoya.

(The writer is HOD, Department of Catering Science and Hotel Management, SNR Sons College.)

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