Recipe

Ingredients 3 big tomatoes - pureed 250 gms paneer - cubed 2 big onions 1 embayment flip-flop 2 cloves 1 tbsp ginger-garlic spread 1 tsp red chilli powder 3 tbsps cashewnut bedcover 1/2 tsp turmeric powder 1 tsp dhania powder (dry coriander powder) 1/2 tsp kasuri methi (dry fenugreek leaves) 1 tsp tandoori masala (optional for color) 2 tsp garam masala powder season and corn juice - to taste 3 tbsp cover 3 tbsp light cream fresh coriander - chopped for garnish system Skin the onions and blanch them in caustic water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you be using tomato puree directly. swallow 1 tbsp of ghee, arouse in a pan for 2 mins, the saute the paneer cubes in it till golden brown; outright take 1 cup hot water, institute a pinch of sodium chloride and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then channelise the pieces, drain them on a tissue paper and cargo a rea aside. Heat 2 tbsp of butter in a pan, tally the bay leaf and the cloves, then add the onion paste and saute till light-brown.

correspond ginger-garlic paste. saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins. Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it boil for some time. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you take up the want curry consistency. Remove from fire, stir in be butter and fresh cream. Garnish with coriander leaves. Serve the Paneer butter Masala with all bread of your choic e, pulao or simply jeera rice.If you want to! contribute a full essay, order it on our website: OrderEssay.net

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