PANEER BUTTER MASALA/PANEER MAKHANI

paneer butter masala

INGRIDIENTS:

PANEER-250 GM
BUTTER-100GM
REFINED OIL-2TSP
ALMOND-10PIECE
CASHEWNUT-10PIECE
MILK/CURD-2TBSP
BLACK/GREEN CARDAMOM-2PIECE                                                  
CLOVES-2PIECE
CORRIENDER POWDER-2TSP
RED CHILLY POWDER-1TSP
CUMIN SEEDS-1TSP
TERMERIC POWDER-1/2TSP
SALT-1TSP
TOMATO-2PIECE
ONION-2PIECE
GARLIC-GINGER PASTE-1TBSP
GREEN CHILLY-1TSP
SUGAR-1TSP

METHOD:

TAKE A FRYING PAN . PLACE IT ON HIGH FLAME BURNER.ADD REFINED OIL. LET IT HOT FOR A WHILE.
ADD CUMIN SEEDS IN IT . SAUTE IT TILL IT BECOME GOLDEN BROWN.
ADD 50GM BUTTER NONSALTED.LET IT MELT.
NOW ADD GINGER GARLIC PASTE & SAUTE IT.
NOW ADD ONION & WHEN IT BECOMES GOLDEN BROWN,ADD TOMATO & GREEN CHILLY PASTE.
WHEN IT BECOMES GOLDEN BROWN COLOR,SWITCH OFF THE FLAME.
LET IT COOL OUT IN NORMAL TEMPERATURE.
NOW PUT ALL THE MIXTURE IN MIXY & SOAKED,PEELED ALMOND & CASHEWNUT.(2HOURS SOAKING IN HOT WATER)
NOW GRIND THEM.
TAKE A PAN.ADD ANOTHER 50 GM BUTTER IN IT.
ADD PUREE IN THE PAN.
NOW THIS TIME ADD ALL SPICES INCLUDING CARDAMOM,CLOVE POWDER.
KEEP IT SAUTE TILL BUTTER IS COMING OUT SEPERATELY.
NOW ADD CURD/MILK TO CHANGE THE COLOR OF GRAVY.
AT LAST ADD PANEER SLICES,SUGAR POWDER IN GRAVY.KEEP IT FOR 5 MINUTES SO THAT GRAVY CAN MIX IN PANEER PROPERLY.

TIPS:

IN SHAHI PANEER,WE R ADDING TOMATO SAUCE TO MAKING IT RED COLOR,BUT THIS RECEPIE GRAVY HAS SUNSET COLOR.TASTE WILL BE MORE BUTTERY, PANEER DUNKED IN RICH-BUTTERY DRYFRUITS GRAVY.
FOR SAUTE CUMIN SEEDS ,WE R USING REFINED OIL,AS IT TAKES LESS TIME COMPARETIVELY.
CAN USE SOAKED KHUS-KHUS IN GRAVY.
CAN  AVOID TERMERIC,IF U LIKE WHITE GRAVY.