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PANEER BUTTER MASALA
INGREDIENTS FOR TANDOORI MASALA
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Curd |
cup |
Salt |
1 tsp. |
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Ginger Garlic paste |
1 tsp. each |
Red chilly powder |
1 tsp. |
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Coriander (ground with 2 green chilly) |
1 tbsp. |
Lemon juice or ( tsp. vinegar) |
1 tsp. |
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Garam masala |
tsp. |
Orange and yellow color |
few drops |
INGREDIENTS FOR NORMAL MASALA
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Paneer |
kg |
Sugar |
1 tbsp. |
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Tomato Juice |
cup |
Tejpatta |
1 |
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Kaju |
10. |
Water |
1 cup |
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Tomato sauce |
3 tbsp. |
Fresh Cream |
cup |
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Garam masala |
tsp. |
Onion |
1 |
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Red chilly powder |
tsp. |
Butter |
100 gm |
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Salt |
tsp. |
Oil |
2 cups |
METHOD
Cut the paneer into small pieces. Cover with tandoori masala and leave for 20 minutes. Fry it. Peel, boil and grind the onions. Fry them in 1 tbsp. of oil to a golden brown color. Melt the butter in kadahi. Put sugar. Let it brown. Put kaju paste and fry for 1 minute. Put tomato juice, tomato-sauce, red chilly powder, garam masala, salt and fry for 1 minute. Add paneer. When it starts boiling, turn off the gas. While serving, garnish with cream. Serve hot.
Serves: 8-10 adults
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