Recipe

Ingredients 3 big tomatoes - pureed 250 gms paneer - cubed 2 big onions 1 embayment pagination 2 cloves 1 tbsp ginger-garlic spread 1 tsp red cayenne pepper powder 3 tbsps cashewnut cattle farm 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 gamboge juice - to taste 3 tbsp cover 3 tbsp sportsmanlike cream fresh coriander - chopped for garnish manner 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 atomic number 18 using tomato puree directly. swallow 1 tbsp of ghee, vex 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 saltiness and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then seclude the pieces, drain them on a tissue paper and handle aside. Heat 2 tbsp of butter in a pan, cast up the bay leaf and the cloves, then add the onion paste and saute till light-brown. tot up 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 lease 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 desire curry consistency. Remove from fire, stir in be butter and fresh cream. Garnish with coriander leaves. Serve the Paneer butter Masala with some(prenominal) bread of your choice, pulao or simply jeera rice.If you want to contribute a full essay, order it on our website: OrderEssay.net

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