Paneer recipe which is easy to make and delicious to eat
Paneer is a popular ingredient in many recipes because of its tasty taste.
Although I’ve already given you all eight or nine paneer recipes, this one tastes quite different.
This veggie may be prepared and served with simple roti, parantha, or naan. When this veggie is eaten with roti, it tastes fantastic.
.This veggie is quite simple to prepare. Cashew nuts, tomatoes, whole red chillies, cheese, butter, and homemade spices—which I will include later in the recipe—are the primary components.
You won’t forget this dish if you prepare it only once this way.
A delicious recipe for butter paneer
4
servings5
minutes20
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minutesI always feel like eating butter paneer when we go to a restaurant or hotel since the flavour is so different from what it tastes like at home. However, I’m going to share with you the recipe for butter paneer prepared in a restaurant today. If you don’t think it’s real, then just cook and consume it. Please let me know in the comment section if it doesn’t work.
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Ingredients
Paneer – 200 grams
Butter – 4 spoons
Onion – 3 (finely chopped)
Tomato – 4 (finely chopped)
Ginger – 1 inch
Garlic – 4 to 5
Green chilli – 2
Whole cardamom – 3
Long – 4
Cinnamon – 1 inch piece
Cashews – 10 to 12
Fresh cream – 4 spoons
Salt – ½ teaspoon
Turmeric powder – ½
Coriander powder – 1 teaspoon
Red chilli powder – 2 tsp
Garam masala powder – 1 tsp
Kasuri Methi – 2 spoons
Bay leaves – 2
Mustard oil – 4 teaspoons
Green coriander – 2 teaspoons
Directions
- In order to prepare butter paneer, heat a skillet with two spoonfuls each of mustard oil and butter.
- Add the cardamom, clove, and cinnamon stick to the heated butter. Will gently cook it.
- As soon as it begins to smell, add the onion and sauté it until it turns a light golden colour. Next, add the tomatoes.
- Along with the tomatoes, add the chopped cashews, ginger, and garlic cloves. Make sure to cover everything well and simmer on medium for at least ten minutes.
- We will remove the tomato onto a dish and let it to cool down after it has reached its full softness.
- Once it has totally cooled, grind it in a mixer, filter it into a ball, and set it away.
- Subsequently, add butter to the same skillet, warm it up, and gently sauté the green chilies and bay leaves in the heated butter.
- Add the onion and sauté it after that. After the onion turns golden in colour, add all the spices and cook for three minutes.
- Then, incorporate the ground mixture (which I had made into a paste by roasting it) and stir everything together.
- Now cover and cook for 5 minutes. Crush the Kasuri Methi with your hands and add it.
- Next, add water to taste, I used ½ glass for this gravy. Bring to a boil, then stir in the fresh cream.
- Finally, stir in the fried paneer, mix in the gravy, cover, and simmer on medium heat for 5 minutes. Then, turn off the heat.
- Serve it hot now with freshly chopped coriander added.
- Serve it hot now with freshly chopped coriander added.
Did you make this recipe?
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