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a guest Mar 13th, 2018 58 Never
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  1. Paneer Butter Masala (Makhani)
  2. --------------------------
  3.  
  4. Paneer - 1 block, approx. 2 cups of cubes
  5. Onion - 1 medium-sized one, chopped fine
  6. Ginger-garlic paste - 1 tbsp
  7. Dhania powder/malli podi/Coriander powder - 1 tbsp
  8. Garam masala - 1 tsp
  9. Red chilli powder - 1 tsp
  10. Tomato PureƩ - 1 tin (about 1 cup)
  11. Kasuri methi/dried fenugreek leaves - 1 generous pinch
  12. Milk - 1/2 cup
  13. Heavy Whipping Cream - 1 cup
  14. Oil - 3 tbsp
  15. Salt - to taste
  16.  
  17. How I Made It:
  18.  
  19. 1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
  20. 2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
  21. 3. Add the ginger garlic paste and fry for a minute.
  22. 4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
  23. 5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
  24. 6. Lower fire and cook covered for 5 mins.
  25. 7. Open lid, add the fried paneer/tofu and the cream till you get the color you want. Mix well and simmer for 3-4 mins.
  26. 8. Garnish with fresh coriander leaves if you have any.
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