Thinking 🤔 how to use sunflower 🌻 seeds & @flaxseed, then check my recipe
PANEER BUTTER MASALA
Ingredients
▢ 1 tablespoon oil
▢ 1 tablespoon Flaxseed
▢ 1 tablespoon sunflower seeds 🌻
▢ 2 green cardamoms (elaichi)
▢ 1 cup onions cubed, 3 medium
▢ 1½ cups tomatoes finely chopped (3 large)
▢ ¾ teaspoon salt (adjust to taste)
▢ ¾ teaspoon sugar (optional)
▢ 12 to 14 cashew nuts (or 12 almonds)
▢ 1 tablespoon jeera
▢ ¾ to 1 teaspoon red chilli powder (kashmiri or any low heat kind)(adjust for best color)
▢ ¾ to 1 teaspoon GARAM MASALA powder (If not using whole masala)
▢ 1 teaspoon coriander powder (daniya powder) (optional)
whole spices (skip if you don't have)
▢ 1 small bay leaf (tej patta) optional
▢ ½ inch cinnamon piece (dalchini) (optional)
▢ 2 green cardamom (elaichi) (optional)
▢ 3 cloves (laung) (optional)
For paneer butter masala
▢ 1½ tablespoon Butter
▢ 1½ teaspoon GINGER GARLIC PASTE (or ¾ inch ginger, 3 medium garlic cloves, refer notes)
▢ 200 to 250 grams PANEER (2 heaped cups)
▢ 1 teaspoon kasuri methi (dried fenugreek leaves) optional
▢ 1/2 tablespoon green chilli
▢ 3 tablespoon cream (heavy cream, whipping cream or cooking cream)
▢ 2 tablespoon coriander leaves (cilantro finely chopped) (for garnish)
Method:
▢ Heat 1 tablespoon oil in a pan and add whole masala, flaxseeds, sunflower seeds, cashew
▢ Then add 1 cup cubed onions & fry stirring often until they turn transparent to light pink.
▢ Next add 1½ cup tomatoes 🍅, ginger, garlic 🧄 & ¾ teaspoon salt. Saute for 3 minutes.
▢ Cover and cook till the onion & tomatoes turns soft & completely mushy.
▢ Next add in ¾ to 1 teaspoon garam masala and ¾ teaspoon sugar (optional).
▢ Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
▢ Turn off the stove & cool this completely.
▢ Transfer to a blender with 1 cup water. Blend to a really silky smooth puree.
How to make paneer butter masala
▢ Heat 1½ tablespoon butter in the same pan.
▢ Pour the blended onion tomato puree. (optional – At this step sometimes I add ¼ teaspoon more red chili powder to adjust the color).
▢ Pour ½ cup water & mix well. Cover & cook on a medium heat until the gravy thickens & traces of butter or oil is seen on top. Keep checking in between and give a good mix.
▢ When the gravy is done, it will turn thick and traces of fats will be visible on the gravy. Taste test the gravy and add more salt if needed.
▢ Lower the flame completely, then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi to your palm and crush it in between your palms. Sprinkle this..
▢ Mix & cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream & stir.
▢ Transfer paneer butter masala to a serving bowl.
Garnish with 1 tablespoon cream & 2 tbsps chopped coriander leaves.
Serve this with BUTTER NAAN or JEERA RICE.
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