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cubes - 250 g
Beaten curds - 2 cups
1.5 tbsp - Ginger-garlic paste
- 4 or 5 each (for more gravy add more)
Whole cloves, small cardamoms,
puree - 1 packet
2 tsp -
- 3/4 pinches
2 tsp -
Red Chilli powder
- 4 or 5 tsp
soaked in water for one hour - 20 pieces.
How to Make Butter Paneer
For marinating the paneer:
Mix the paneer cubes with curd, 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.
Grill the paneer 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 curd 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 paneer and cook for a few minutes. Add beaten fresh cream just before serving.
Do not garnish with coriander leaves. Ready to serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.