PANEER BUTTER MASALA
REQUIREMENTS
1/2 KG PANEER
1/2 KG TOMATO
2 MEDIUM ONION
4 CLOVES GARLIC
2 TBSN BUTTER
2 TBSN OIL
1 TBSN HONEY
1 TBSN CREAM.
SALT TO TASTE
SMALL AMOUNT OF CINNAMON, CARDAMOM, NUTMEG, FENUGREEK (DRIED LEAVES), DRIED CHILLIES, CLOVES GRINDED TO FINE POWDER
METHOD
PUT OIL AND BUTTER IN PAN. ADD DICED ONION, GARLIC AND TOMATOES. COOK FOR 10 MINUTES STIRRING OCCASIONALLY. TURN OFF THE FLAME. LET COOL AND THEN GRIND TO FINE PASTE. MEANWHILE DICE THE PANEER. POUR THE GRINDED MATERIAL TO PAN AGAIN AND PUT DRY SPICE POWDER, MIX HONEY AND HEAT FOR 2-3 MINUTES. ADD CREAM, SALT TO TASTE AND COOK A BIT. ADD PANEER IN THE END.
NOTE: YOU CAN ADJUST THE TASTE ACCORDING TO YOUR LIKING. EAT IN SMALL QUANTITY BECAUSE IT IS QUITE HEAVY.
REQUIREMENTS
1/2 KG PANEER
1/2 KG TOMATO
2 MEDIUM ONION
4 CLOVES GARLIC
2 TBSN BUTTER
2 TBSN OIL
1 TBSN HONEY
1 TBSN CREAM.
SALT TO TASTE
SMALL AMOUNT OF CINNAMON, CARDAMOM, NUTMEG, FENUGREEK (DRIED LEAVES), DRIED CHILLIES, CLOVES GRINDED TO FINE POWDER
METHOD
PUT OIL AND BUTTER IN PAN. ADD DICED ONION, GARLIC AND TOMATOES. COOK FOR 10 MINUTES STIRRING OCCASIONALLY. TURN OFF THE FLAME. LET COOL AND THEN GRIND TO FINE PASTE. MEANWHILE DICE THE PANEER. POUR THE GRINDED MATERIAL TO PAN AGAIN AND PUT DRY SPICE POWDER, MIX HONEY AND HEAT FOR 2-3 MINUTES. ADD CREAM, SALT TO TASTE AND COOK A BIT. ADD PANEER IN THE END.
NOTE: YOU CAN ADJUST THE TASTE ACCORDING TO YOUR LIKING. EAT IN SMALL QUANTITY BECAUSE IT IS QUITE HEAVY.
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