Thursday, 22 September 2011

Butter Paneer/ Paneer Curry

Paneer Curry:

Paneer - 250 gm
Onion (small) - 2
Tomato chopped - 1
Ginger & garlic sliced - 1 Tsp
Red chilli powder - 1/2 tsp or Kashmiri chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Dry fenugreek powder - 1/2 tsp
Cumin seed - A Pinch
Mustard seed - A pinch.
Butter - 1 tsp.
Fresh curry leaves - few.
Salt
Hot water -1 cup
Optional items:
Coconut flesh cut length wise few.
Fresh cream - 1 tsp.
Cashew nut paste - 1 tsp.
Potato thin slice- few

Method.

Heat oil in a pan add butter and once it is hot add mustard seeds once
it pop up add cumin seed, ginger and garlic( coconut flesh and
potatoes-optional) fry for one or two mins, add curry leaves.
Add sliced onion with a pinch of salt cover it with a lid and cook for
6 mins in low flame.
Add all the powder and stir well for 2 mins in medium flame.
Add chopped tomato, stir well, cover and cook for further 2, 3 mins
(add cashew nut paste and fry for 2 mins- optional) or till the oil
starts separating .
Add the cubed paneer stir well for another 2, 3 mins.
Add hot water ( you can reduce the amount of water if you want) Cook
the curry in low flame for further 6- 8 mins.
Once it is done remove from heat and garnish with fresh cream. Serve warm.
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