Ingredients for Paneer Butter Masala
paneer – 250g
Cashew – 20
Green chili – green chilly-2
Ginger – ginger-one inch long piece
Butter – butter – 4 tablespoons
Curd – 100 gm (half cup)
Cumin powder – one teaspoon
Coriander Powder – a little spoon
Turmeric powder – turmeric powder – half a teaspoon
Red chili powder – red chilly powder – one quarter teaspoon
Garam Masala – Less than a quarter teaspoon
Sugar – sugar-half teaspoon
Salt – salt-flavored
Milk – milk – 1-2 cups
Green coriander – a tablespoon (finely chopped)
Method to make Paneer butter masala :
Take cut into square pieces of tofu in square pieces. Put a big spoon butter in a pan of a nonstick and heat it. Put the pieces of tofu in it and remove them by fry until they are light brown. Soak cashew nuts in half an hour and then grind them and make a paste.
Wash tomatoes, ginger and green chilies. Peel ginger and remove the green chili stalk. Cut the three big and grind them into a mix. Insert the card in it and make a paste of tomato curd paste by mixing it again once again.
Put 2 spoons butter in a pan and heat it. Put cumin powder, turmeric powder and coriander powder in it. Add tomato and curd paste and fry the spices for 3-4 minutes. Now add the remaining butter, cashew paste, red chili and garam masala powder (powder) and fry the spices. Fry it till the spices do not leave ghee. When the ghee starts swimming in the spice, the spice is ready to roam.
Now you want to keep the thick as thick as you like, mix the cold milk in the spices a bit and keep the gravy continuously with the spoon. When a boil comes in the gravy, add salt and garam masala and mix it. Put the tofu pieces in a pan and cook it again for 3-4 minutes after boiling again. By doing this, the taste of all the spices and even the pieces of tofu will become enamored.
Tasty tofu butter masala is ready. Take it out in a bowl and put green coriander and decorate it and eat it with chapati, naan, rice or parathas. (Serve with rice, naan, chapati)