Punjabi Paneer Butter Masala Recipe By Tasty
PUNJABI PANEER BUTTER MASALA RECIPE BY TASTY
Here's what you need: paneer, sweet onions, tomatoes, ginger, garlic, green chili paste, butter, salt, oil, turmeric, red chili powder, black pepper, cumin powder, garam masala, dalchini, bayleaf, coriander powder
Provided by Pranjali Sahu
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 tbsp butter in a skillet and pan-fry the paneer cubes. Once lightly browned, set aside and sprinkle salt to taste.
- Then, heat a pan and add 1 tbsp oil. In this, add bayleaf, dalchini, and onion paste and cook for one minute. Then add the ginger, garlic, and green chili paste and cook for one minute on medium heat.
- Then, add turmeric powder, coriander powder, garam masala, red chili powder, black pepper, and cumin powder and mix well for 3 minutes. Once the spices have dissolved, add the tomato paste and salt to taste.
- Cook the mixture for 3 minutes on high heat to create a thick paste. To this, add 2 cups of water and boil until you get a thick gravy that is still dippable.
- Once the gravy is cohesive, add the fried paneer pieces and stir on medium heat for 5 minutes, along with 1 tbsp of butter.
- Serve alongside naan, rice, or roti.
- Enjoy!
Nutrition Facts : Calories 138 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
SHAHI PANEER RECIPE BY TASTY
Here's what you need: unsalted butter, green chillis, large onion, garlic, ginger, tomato puree, ground coriander, paneer masala, red bell pepper, salt, heavy cream, paneer cheese, fresh cilantro, naan bread, rice
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 5qt-pot over medium heat.
- Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn't burn.
- Add the tomato puree. Stir well and cover again. Cook until tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes.
- Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
- Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
- Garnish with cilantro and serve with naan or rice.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 19 grams, Fat 92 grams, Fiber 3 grams, Protein 27 grams, Sugar 11 grams
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