How to Prepare Spicy Paneer Butter Masala Recipe

By : 02-May-2017
spicy Paneer Butter Masala recipe

Treat yourself and your family to the spicy Indian Paneer Butter Masala. A taste that's so aromatic can surely tickle your taste buds as soon as you take a tiny bite out of the soft paneer. Paneer Butter Masala was also known as Paneer Makhani is slightly a sweet creamy recipe made of Indian cottage cheese. The gravy is usually prepared with butter, tomatoes, cashews or cream amalgamated with red chilly and garam masala powder to give that tasty flavour. In one of the recent surveys done on Indian recipes, Paneer Butter Masala has been rated as the top 5 food items to be ordered at midnight in India. Short History on Paneer Butter Masala Paneer Butter Masala was originated in the 1950s by the old times Punjabis in Delhi's Restaurant called Moti Mahal. The title of this yummy recipe has been derived from the Indian Urdu word Makhan which means butter, hence makhani refers to buttery. Ingredients to be used in Paneer butter masala Purely a rich and delicious North Indian food item made with aromatic spices cream and butter. Learn the quick know hows of this easy dish, to surprise your friends and relatives on any happy occasion or just fill the hungry little tummy. Item Quantity Paneer 300 GMS Tomatoes 5 medium chopped Coriander Seeds 1 teaspoon powdered Sugar 2 teaspoon Tamarind (Imli) Paste 4 teaspoon Green Chillies 4 medium finely chopped Garam Masala Powder 1 and a half teaspoon Salt To Taste or 4 pinches Peas 1 and a half Shelled, Boiled Turmeric (Haldi) Half teaspoon powdered Red Chilli Powder 2 teaspoon Fresh Cream 1 and a half tablespoon Cumin (Zeera) Seeds 1 and a half teaspoon powdered. Refined Oil 5 tablespoon For the visual garnishing appeal Butter 2 tablespoon Coriander leaves 1 small clump Preparation method of Paneer Butter Masala Here is the simple, sweet and tangy preparation method for your favourite dish Paneer Butter Masala. Pour the refined oil in a wok and stir fry the finely chopped onions on a medium flame. Once done, reduce the gas on the stove and then add 2 pieces of grated ginger, turmeric, chilli and garam masala powders to mix all the key ingredients well. In a little while, add the chopped tomatoes and green chillies to keep continue cooking on low fire for 10 minutes. Later add half cup battered yoghurt and cook till dry. Then before dredging salt, add a half cup of water and bring it to a boil. Now mix in the creamy Indian cottage cheese, finely chopped coriander herb and prepare the dish well till all the spices dry up. Lastly dust pepper and remove it from the stove to serve the hot Paneer Butter Masala in a large vessel sprinkled with coriander leaves all over the dish. Relish, enjoy and savour the old Delhi delicacy.

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