June 25, 2012

Butter Paneer

Paneer - 200 gms
Onions - 2
Tomatoes - 4
Cashew nuts - 1 tbsp
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Garam Masala - 1 tsp
Cloves - 3
Cinnamon - small piece
Cardamom - 2
Cumin seeds - 1/4 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Coriander leaves


  • Chop the onions and boil them till they are tender. Cool and grind to make paste.
  • Keep tomatoes in hot water for 10 minutes then remove skin and grind to make puree.
  • Soak cashew nuts in water for 15 minutes then grind to make paste.
  • Cut the paneer into square pieces.
  • Heat the oil and butter in kadai, add cloves, cinnamon, cardamom, cumin seeds and fry for 1 minute.
  • Add onion paste, ginger garlic paste, fry till the raw smell goes. Then add tomato puree and cook till oil leaves.
  • Add spices, cashew paste and 1 cup of water, cook for few minutes.
  • Add paneer and close the lid. Cook in low flame for 5 minutes or gravy is little thick.
  • Lastly garnish with coriander leaves.
  • Serve with parantha or rice.
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