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Ingredients:
1. paneer cubes 250 grams
2. beaten curds 2 cups
3. ginger garlic paste
4. tomatoes and onions 4/5 each ( for more gravy add more)
5. whole cloves small cardomoms cinnamomstick and bay leaf
6. tomato puree 1 packet
7. garam masala powder
8. kasoori mehti 3/4 pinches
9. saltturmeric powder and red chilli powder and a little sugar
10. tandoor colour (optional--to get the real chicken look alike)
11. ghee 4/5 spoonfuls
12. cashew nuts /or badam soaked in water for one hour 20 pieces.
For marinating the paneer
Mix the paneer cubes with curds a spoonful of ginger garlic paste a pinch of salt red chilli powder and a pinch of garam masala powder.
Add the tandoor colour if desired. refrigerate overnight.
For boiled onion paste
Boil the onions and tomatoes with one bay leaf 3/4 cardamoms and a half a tea spoon of ghee in water.
Cool the mixture .
Remove the bay leaf. Add ginger garlic paste and the cashew nuts.
Grind to a smooth paste.
1. paneer cubes 250 grams
2. beaten curds 2 cups
3. ginger garlic paste
4. tomatoes and onions 4/5 each ( for more gravy add more)
5. whole cloves small cardomoms cinnamomstick and bay leaf
6. tomato puree 1 packet
7. garam masala powder
8. kasoori mehti 3/4 pinches
9. saltturmeric powder and red chilli powder and a little sugar
10. tandoor colour (optional--to get the real chicken look alike)
11. ghee 4/5 spoonfuls
12. cashew nuts /or badam soaked in water for one hour 20 pieces.
For marinating the paneer
Mix the paneer cubes with curds a spoonful of ginger garlic paste a pinch of salt red chilli powder and a pinch of garam masala powder.
Add the tandoor colour if desired. refrigerate overnight.
For boiled onion paste
Boil the onions and tomatoes with one bay leaf 3/4 cardamoms and a half a tea spoon of ghee in water.
Cool the mixture .
Remove the bay leaf. Add ginger garlic paste and the cashew nuts.
Grind to a smooth paste.
Butter Paneeer
Method
- Grill the paneer, ( and if you have excess curds it is preferable not to use it because the smell of garlic will overpower.) until the ends are browned.
- Heat the ghee in a vessel, and add whole garam masala.
- Fry a little add turmeric powder, red chilli powder and garam masala powder and fry.
- Now add the tomato puree, balance curds and cook till it thickens add the boiled onion paste and cook till oil separates add the kasoori mehti and cook till it resembles a thick gravy.
- Add salt and sugar.
- Now add the grilled panner and cook for a few minutes
- Your butter paneer is ready. Add beaten fresh cream just before serving. Do not garnish with coriander leaves.
- Tips
- If adding vegetables : Cut capsicums to the same size as the paneer and grill them with some ghee. Add along with paneer 2. If adding fresh peas : Cook them in ghee and salt without adding much water, and add along with paneer 3. Do not add potatoes as these mash into the gravy and spoils its taste 4. Use this gravy for navrathan kurma, cut and cook the vegetables and add towards the end. Add whole nuts and washed raisins. To make the navrathan kurma sweet add pineapple chunks too. Add apples chunks only at the time of serving 5. If desired to make butter chicken, add tandoor chicken flesh pieces tothe gravy
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