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Mutter Paneer Butter Masala


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As the name suggests, this dish is very rich. The soft paneer chunks dunked in a rich tomato based gravy is a must for all those who love paneer.

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Preparation Time: 
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Serves 4.
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Ingredients


2 1/2 cups paneer (cottagte cheese) cubes
1 tsp fenugreek (methi) seeds
1/4 cup green peas , boiled
1/4 cup onion cubes
2 tbsp butter

To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece of ginger (adrak)
6 to 7 cloves garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Other ingredients
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tbsp oil
salt to taste

Method
  1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
  2. Add the chilli powder and tomato purée and cook for a few minutes.
  3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
  4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
  5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
  6. Serve hot with rotis or parathas.

Tips
  1. Approximately 4 large tomatoes yield 2 cups tomato purée.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
3 reviews received for Mutter Paneer Butter Masala
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
rjpatelFebruary 26, 2013

Awesome taste, quick and tasty recipe...all liked it very much...like to add on my daily menu...thanks for such recipe...

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Helpful reviews for this recipe
Reviewed February 26, 2013by rjpatel

Awesome taste, quick and tasty recipe...all liked it very much...like to add on my daily menu...thanks for such recipe...

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Reviewed November 27, 2012by TanAarts

I tried this recipe last Sunday and followed it word by word, and it turned out be awesome, we licked the plate clean...Thank You for this recipe

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Reviewed November 08, 2012by Foodie#472348

   


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