butter paneer

butter paneer

butter paneer


usually mildly spiced, we like to turn up the heat of this paneer makhni recipe in pure punjabi style with red chilies.

prep: 10 minutes
cook: 20 minutes
cuisine: southasian, punjabi
course: breakfast, dinner, curry
serves: 6-7

ingredients

for cheese prep
1/2 lb cottage cheese, cubes
2 cups hot water, to soak
for curry
2 tablespoons ghee
2 large red & ripe tomatoes, cubes
1 medium onion, cubes
10-12 raw cashews
1-2 green chilies
1/2 teaspoon turmeric
1 1/2 teaspoons red chili powder
1 1/2 teaspoons coriander powder
1 1/2 teaspoons red chili flakes
1 teaspoon cumin powder
3/4 cup full-fat milk
1 teaspoon kashmiri red chili powder
1 teaspoon salt, to taste
1 teaspoon dried fenugreek leaves, crushed
1/3 teaspoon sugar, to taste
pinch of nigella seeds
3/4 teaspoon garam masala (hot spice mix)
2 tablespoons butter

instructions

for cheese prep
Soak cottage cheese cubes in hot water for 10 minutes. Strain and set aside the cheese. Optional: sometimes, we pan-fry these cubes with a teaspoon of ghee until light golden brown.
for curry
Meanwhile, heat a large skillet with a tablespoon of ghee, tomatoes, onion, cashews, green chili, turmeric, red chili powder, coriander powder, red chili flakes, and cumin powder. Cover with the lid and cook over a low-medium flame for 5 to 7 minutes or until tomatoes are tender. Cool for 5 to 10 minutes and blend into a smooth paste.

Transfer this paste to the same skillet and add milk, kashmiri red chili powder, and a tablespoon of ghee; simmer over a low-medium flame. Add salt, dried fenugreed leaves, sugar, and nigella seeds. Cook for 3 to 5 minutes and add cottage cheese cubes and butter. Cover the lid and simmer for 5 minutes over the lowest flame possible. Sprinkle garam masala and serve hot.
suitable: halal, vegetarian
keywords: butter paneer recipe, butter paneer masala, paneer makhni recipe, makhni paneer recipe
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published: 29.07.2020

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