Recipe

Ingredients 3 big tomatoes - pureed 250 gms paneer - cubed 2 big onions 1 embayment undulate 2 cloves 1 tbsp ginger-garlic spread 1 tsp red jalapeno powder 3 tbsps cashewnut scatter 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 lemon tree juice - to taste 3 tbsp cover 3 tbsp neat cream fresh coriander - chopped for garnish rule 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, instigate 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 flavor and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then destroy the pieces, drain them on a tissue paper and keep open asid e. Heat 2 tbsp of butter in a pan, pass on the bay leaf and the cloves, then add the onion paste and saute till light-brown.

summarise 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 support 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 craved curry consistency. Remove from fire, stir in be butter and fresh cream. Garnish with coriander leaves. Serve the Pa neer butter Masala with any(prenominal) bre! ad of your choice, pulao or simply jeera rice.If you want to contribute a full essay, order it on our website: BestEssayCheap.com

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