How to make paneer butter masala [ paneer naan ] - spicy and tasty food item - food which everyone likes to eat.

PANEER BUTTER MASALA [ Paneer naan ]

Here are the ingredients and the recipe of paneer butter masala [ Paneer naan ]. Everyone does like to eat spicy food. The combination of chapatti with paneer butter masala [ Paneer Naan ] and Biryani with it will be yummy yummy...delicious. Everyone likes it.

How to make paneer butter masala - spicy and tasty food item - food which everyone likes to eat.

INGREDIENTS:

  • Cashews
  • Ginger garlic
  • Paneer
  • Tomatoes
  • Butter or oil
  • Indian bay leaf
  • Chilli powder
  • Salt
  • Sugar
  • Fenugreek leaves
  • Coriander leaves
  • Whipping cream

RECIPE:

  1. Firstly, take a bowl.
  2. Soak 18 to 20 cashews in 1/3 cup of hot water for 30minutes.
  3. When the cashews are soaking, chop tomatoes, chop and prepare the ginger garlic paste, slice paneer.
  4. Make ginger garlic paste and keep it aside (don't add any water while chopping ginger garlic).
  5. After 30 minutes, drain water and now add cashews in a grinder. (Use as much water as you require).
  6. Now grind cashews into a smooth paste.
  7. Then remove the cashew paste and keep it aside in a bowl.
  8. Then grinder to chop tomatoes, then grinder chopped tomatoes (don't add any water) and make it a smooth puree and keep it aside.
  9. Now take a thick pan and keep the flame to a low or medium low.
  10. Now add 2 tablespoons butter or oil.
  11. Now add one medium sized tej Patta (Indian bay leaf).
  12. Then fry it for 2 to 3 seconds and add 1tablespoon ginger garlic paste and fry first for some seconds.
  13. Now pour the tomato puree and mix it very well with butter.
  14. Now cook the tomato puree and stir at intervals.
  15. While the tomato puree splutters too much, cover it with its lid.
  16. Do stir at intervals and add 1 teaspoon chili powder.
  17. Mix it well and stir continuously and saute the tomato puree.
  18. Leave it for 15 to 16 minutes on low or medium low flame.
  19. Then add the prepared cashew paste.
  20. Stir it continuously after adding cashew paste and leave it for 3 to 4 minutes.
  21. Now add 1.5 cups of water (mix it very well)
  22. After 2 to 3 minutes, add Ginger julienne (curry will also begin to thicken).
  23. After 5 minutes, add 1 or 2 slit green chilies.
  24. After 2 to 3 minutes, add Ginger julienne (curry will also begin to thicken).
  25. After 5 minutes, add 1 or 2 slit green chilies.
  26. Add some salt and 1 teaspoon sugar and mix it very well.
  27. Then add paneer cubes and mix it.
  28. Now add 1 teaspoon dry fenugreek leaves and 1 teaspoon garam masala.
  29. Next, add 1 to 2 tablespoons of whipping cream (stir it well after switching off the flame).
  30. Finally garnish it with coriander leaves and enjoy eating it with Biryani or chapatti...

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