kitchen 208
hello viewers, today i will show you how to make paneer butter masala lets see the ingredients onion, 4 nos, cut into medium size tomato, 5 nos, cut into medium size ginger & garlic paneer - 200gms butter - as required cashew & badam, soaked in warm milk fresh cream
milk - 3/4 cup kasuri methi coriander leaves turmeric powder - half spoon red chili powder - 1 spoon garam masala powder - 1 spoon jeera powder - 1 spoon salt - to taste sugar - 1 spoon
jeera - 1 spoon, for tempering water - as required now, lets see how it is made take a large kadai add water add the onions instead of blending it raw, we will boil it later, after blending it, we will cook it with butter add the tomatoes
add the ginger & garlic let it cook well for a while until it is soft once it is soft, cool it for a while once its cooled down, blend it well it has been cooked well & has become very soft once it has turned soft, transfer it to a strainer and allow it to cool then blend it well the strained water can be re-used in Cooking, Recipes this
while blending it, please do not add too much water the cooked vegetables by itself will be soaked well retain the water, we will require it for the dish later at that time, we can add it allow it to cool for a while now, let us blend the cashew & badam which is soaked in milk now, i have blended the tomato & onion i have placed a kadai once the kadai is heated up, lets add the butter
those who do not want too much of butter, can opt to mix a little oil to it although, the dish will be very delicious with butter add the jeera let the jeera roast add the onion tomato mix allow it to cook for 5 mins later we will add the other powders instead of blending the raw onion & tomato, this procedure is very simple
where in we boil them & then blend it we can save some time it will be sufficient if it cooks for 5 mins later we will add the powders it has been cooked well for 5mins if it is splashing outside the kadai, you can close it with a lid and leave it slightly open so that it doesn't splash on us add the turmeric & red chili powder you can add the chili powder to your taste, i have added 1 spoon only
you can add or reduce this as per your requirement add the jeera powder as well as the garam masala powder allow it to cook well for a while add the required amount of salt now, we have blended the cashew & badam add it to the dish add some milk to the cashew paste bowl and wash out the left out paste of the cashew & badam instead of water, adding the milk will make it more delicious
add the kasuri methi crush it well and add them add the sugar it will be delicious if you add sugar to it generally, by adding a spoon of sugar to north indian dishes, it will be very delicious now, add 1 spoon of cream. however, this is optional now, we add the paneer at this stage, you can taste it and accordingly add the salt or chili powder as required if it is too thick,
you an add the strained water which we had retained earlier we will close the lid for 5mins to allow it to cook well & see it later lets see it now it is boiling well at this stage, add the coriander leaves now let us transfer this to a bowl its transferred to a bowl this dish will go well with chapati, poori & plain rice as well, it will be very delicious it has come out well. do try it out
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