Скачать с ютуб Paneer butter masala recipe, How to prepare butter paneer в хорошем качестве

Paneer butter masala recipe, How to prepare butter paneer

Paneer butter masala recipe, the popular restaurant style gravy side dish for Indian flatbreads and pulao. Please read my detailed post in my blog if you intend to try. https://rakskitchen.net/paneer-butter... Time codes 0:00 - Start 0:06 - Recipe card 0:22 - Saute garlic, ginger, chilli 0:28 - Cubed onion 0:36 - Add cashews 0:50 - Cool down 1:00 - Grind with tomato 1:08 - Temper 1:25 - Spice powders 2:00 - Glossy masala 2:15 - Add milk little by little 2:53 - Water, salt 3:10 - Add paneer 3:28 - cooking cream 3:50 - Switch off 3:56 - Add butter 4:00 - Ready 4:13 - The end Ingredients 1.5 cups Paneer cubes ¾ cup Onion, cubed 2 small sized 1 cup Tomato, cubed 2 small sized 4 Garlic cloves 1 tsp Ginger chopped 2 Green chilli medium spice 5 Cashew nuts ½ cup Milk ¼ cup Cooking cream 1 tsp Kasoori methi 1.5 tsp Red chilli powder 1 tsp Coriander powder ¼ tsp Turmeric powder Salt - As needed 2 tsp Oil Divided 1 tbsp Butter Divided 3 tbsp Coriander leaves To temper 1 tbsp Oil 1 Cardamom 1 Clove 1 Inch Cinnamon Instructions To start with, heat a pan with oil, 1 tsp butter. Add garlic, ginger and green chillies. Tip in cubed onion and give it a fry. Add cashews and saute until onion turn translucent. Remove in a plate for cooling. Meanwhile, keep paneer cubes in hot water until use. Grind it along with cubed tomatoes to a smooth paste. Heat oil and temper with Cardamom, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Tip in red chilli powder, coriander powder, turmeric, kasoori methi and mix well. Continue frying the masala for 4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick, shiny and ooze oil. Add oil in between if needed. After that, pour milk little at a time in low flame and stir well to mix. Repeat again until you add all the milk. Adjust water (I added 1/4 cup) and sprinkle required salt. Mix well. Once it start to bubble again, add paneer drained from water. Mix well and in goes the cooking cream. Keep the flame in low and don't let the gravy boil vigorously. Just mix in low flame for 2 minutes and switch off the flame. Garnish with 3 tbsp of coriander leaves. Top it with remaining butter. Notes I used kashmiri chilli powder (Mild spiced). Your gravy color depends on chilli powder and tomatoes you use majorly. If you add water, then the gravy may not be orange and will be more red. The cashews give a smooth and creamy texture, mild colored gravy and also prevents milk/ cream from curding. Receive new post/ Video notifications in WhatsApp: Save +6581185691, Send your full name and join the Broadcast list. You number will not be visible to others as this is not a group and just a broadcast list. Please note this is only recipe update notification, no doubts will be answered - not a support group. ------------------------------------------ Subscribe to Rakskitchen ------------------------------------------ Like, Comment, Share --------------------------------------------------------- My Amazon store - https://www.amazon.in/shop/rakskitchen ********************************************************* Follow me in Instagram for my everyday bit of life   / rakskitchen   ************************************************************ Join 1.9+ Million Facebook users to follow my Facebook Page   / rakskitchen   ************************************************************ Pinterest   / rakskitchen   ************************************************************ Subscribe my blog recipes in your email inbox https://feedburner.google.com/fb/a/ma...