Paneer Butter Masala Method 2

Ingredients

Paneer cubes

Fresh cream-2tsp

Milk-1tsp

Ginger garlic paste-1tsp

Fenugreek leaves-1tsp

Butter -2tsp

Oil-1tsp

Bay leaves-1

To Grind

Onion -1

Tomato -1 medium

Green chilly-2

Coriander leaves-few

Cloves-1

Cinnamon-1

Cardamon-1

Mint leaves-few

Cashewnut-5

Kasakas-1/2tsp(Optional)

Fennel seeds-1/2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Method

1.Heat oil n butter in a pan.Add bay leaves

2.Add 2tsp of onions(already onion used to paste so 2tsp is nough)

3.Add ginger garlic paste and sauté it until raw smell removes.

4.Add grounded masala.Saute it well until raw smell removes.Sim for 5 to 8 mints

5.Add salt and 1tsp of milk.Then add paneer

6.Add fenugreek leaves and then add fresh cream.

7.Finally add 1tsp of butter.

8.Now paneer butter masala was ready to serve.Garnish with coriander leaves.

9.Serve with chapathi or rotis..

Kadai Paneer

Ingredients

Paneer-10 to 15 cubes

Onion-2 finely chopped

Ginger garlic paste-1tsp

Turmeric Powder-1/2tsp

Red chilly Powder-1tsp

Capsicum-1/4cup

Coriander powder-1tsp or coriander seeds roasted n grounded

Pepper Powder-1tsp

Tomato puree-1cup

Cumin Powder-1/4tsp

Fenugreek Powder-1/4tsp

Coriander leaves- few

Butter-2tsp

Cloves-1

Cinnamon-2

Method

1.Heat butter in a pan,add cloves and cinnamon.

2.Add chopped onions and stir it until turns golden brown.Then add tomato puree .

3.Add turmeric powder,chilly powder,coriander powder ,pepper powder and stir it well

4.Add fried capsicum and paneer cubes…Fry it..

5.Sprinkle cumin powder,fenugreek powder.

6.Allow to cook until the paneer is cooked..

7.Garnish with coriander leaves…

Rasgulla

Ingredients

Milk-1/2 ltr

Lemon Juice-2tsp

Sugar-1cup

Water-2cups

Cardamom powder-a pinch(Optional)

Method

1.Heat milk in a pan and bring it to boil for 10 to 15mints.

2.When milk starts boiling,add lemon juice

3.Wait for the milk to curdle.Remove from the heat.Pour over a thin cotton cloth and
tie it with a tight knot

4.On straining this milk,the curd Is obtained is called paneer.

5.Wash paneer well uing cold water to remove lemon juice flavour.Twist the cloth that
was used for straining to extract water

6.Knead the paneer to make smooth dough.(Knead this as much as u can abt 5 to 6 mints to make rasgullas without crack)

7.Make small balls(by using palm) of the dough and keep aside.

8.Put 2 cups of water and 1 cup of sugar in a cooker…Place the cooker on the stove

9.Let the sugar dissolve.Put the paneer ball in the syrup

10.Cover the cooker.wait for 3 to 4 whistles.

11.Let it cool down…

12.Take out the rasgullas and syrup in a bowl.Soft rasgulla r ready to eat..

Notes

1.U can use 1tsp of maida flour while making dough

2.If u add more maida flour,rasgulla will be hard.I didn’t used maida bt it comes well

3.U can use baking powder to make rasgullas soft and puffy..

4.U can use open pan or vessel instead of cooker and cook for 15 to 20mints,,,

5.Entire process on medium heat..

6.If u have curdled milk,u can use that…

Paneer butter masala

Ingredients

Paneer-250gm

Butter-2tsp

Green chilly-2

Gram masala-1/2tsp

Salt to taste

Cashew paste-2tsp(soak cashew in hot water and grind it)

Curryleaves-few

Fennel seeds-1tsp

Bay leafs-2

Chilli powder-1tsp

Coranider powder-1tsp

Turmeric powder-1/4tsp

cloves-2

Cumin seed-1tsp

Lime juice-1tsp

Method

1.Cut paneer in cubes and fry.Soak in warm water so that they become soft

2.Heat butter in a pan,add cloves,Fennel seed and sauté it for few mints

3.Add green chilly and fry it.

4.Add onion and fry it until turns golden brown.Add ginger garlic paste and sauté it

5.Then add tomatoes and fry for few mints.Add curry leaves.

6.Add chilli powder,coranider powder and turmeric powder,gram masala.Saute it well

7.Add cashew paste.Then add some water.

8.Add paneer and salt…Finally add little ghee…

9.Paneer butter masala ready to serve