Punjabi’s are found of eating spicy and delicious food. The main course mostly consists of any type of roti, chapati, paratha with spicy and tasty curry/sabzi and a glass of lassi. How can we forget Lassi. :-D.
There are many Punjabi curries like Kaju masala, Dal makhani, Paneer Butter masala, Chhole masala and many more which are famous all over the globe. One of the common curry originated from this place and found all over India in restaurants is Butter Paneer Masala or you can call it as Paneer Butter Masala [पनीर बटर मसाला], both means the same.
Paneer Butter Masala । पनीर बटर मसाला रेसिपी
Today I’m going to prepare one of the famous Punjabi curry/sabji Paneer Butter Masala. Its a step by step procedure.
Let’s start the preparation of Paneer Butter Masala
Also Recommended Recipe : Spicy Vegetable Khichdi
Step by Step Procedure
Firstly cut Onion and Tomatoes to diced. Heat a pan and add two large tbsp oil to it. Let the oil heat, to check the oil is hot or not add few mustard seeds to the oil, if the crackle, then the oil is hot and ready to start the recipe.Now add Onion to the hot oil and stir them so that they cook evenly and properly. Slowly the onions turn brown or pink that’s the indication that onions are cook.Then add Tomatoes to the Onion and stir, so that they will mix well and let them cook. Tomatoes will become smooth and leaves the juice from it.Now add Garam Masala and Cashew nuts, mix well and let it fry for few seconds and off the gas stove.
Meanwhile cut the Paneer into cubes and boil them for few second to make them smooth and to kill he bacteria in it.
Let them cool for few seconds and lets prepare the gravy.
Now pour the onion tomato gravy in the pan and stir continuously, so that it will not stick to the pan and fry for few minutes.