Preparation Time: 45 mins
Serves: 8-10 Nos
Goes well with : Pulao rice, Jeera Rice, Naan, Roti, Tandoori roti
Ingredients:
- Paneer – 500gm
- Butter – 100 gm
- Oil – 1 tbsp
- Onion(Medium) – 1 Nos.
- Tomato (Large) – 3 Nos.
- Garlic – 1 whole bulb
- Ginger – 1 inch
- Green capsicum -1 no
- Onion (cubes) – few
- Green cardamom – 5 nos
- Cloves – 3 nos
- Cinnamon stick – 1 no
- Bay leaf – 1 no
- Cashew – 6-8 nos
- Kasuri Methi – 1 tbsp
- Kashmiri chilli ( whole) – 5 nos
- Kashmiri chilli Powder – 1 tsp
- Fresh Cream – 3 tbsp
- Salt – As required
- Sugar – 1 tsp
Paneer Marination:
- Take paneer and wash in clean water then cut into cubes or slices
- Cut onion and capsicum into cubes for garnishing
- Add paneer, onion and capsicum into a bowl along with 1 tsp Chilli powder, pinch of salt and turmeric powder, mix them all together.
- Leave it to sit for a minimum of 15 mins.
Paneer fry:
- Add butter to the frying pan and spread them all to saute for 2 mins ( flip them on intervals)
- Saute onion and capsicum after paneer with leftover butter
- Place them all into a plate
Paneer Masala( paste) Preparation:
- Take the cooking vessel and add 20 gms or butter add random cut onion, stir them for 2 mins , add cut tomatoes , 3 cardamom, 2 cloves, cinnamon, cashew, salt, kashmiri chillies
- Leave all these items for 5 mins in medium flame to cook well and mashy
- Transfer them into a plate to cool-down for grinding tinto a fine paste
- Add all these ingredients into a mixer jar and grind them into fine paste and keep it aside.
Cooking method:
- Take the same cooking vessel adding butter 60gm and oil 1 tsp in medium flame
- Add 1 tsp chilli powder keep the stove in low flame( saving chilli powder from burn)
- Add remaining cardamom, bay leaf and ready paste into the vessel
- Add 50ml of water and mix well
- After leaving it cook for 5 mins , once you notice bubbles in masala add sauteed paneer and check for taste and add salt if required
- After 2 mins add kasuri methi, capsicum and onion , sugar mix them well
- Cook for 2 mins then add fresh cream and 1 tbsp butter then turn off the stove
- Transfer the masala into a bowl for serving
Serve it with Jeera Rice, Naan, Roti, Tandoori roti, Pulao , parathas and more