Steps to prepare Paneer Butter Masala (Jain curry)


Serving: 3 persons

Ingredients:

  • Paneer - 200 gm
  • Dudhi (bottle gourd ) - 100 gm
  • Capsicum - 1/2 no. (optional)
  • Ginger - small piece
  • Hing (asafoetida) - pinch
  • Kaju (cashew nut) - 5 to 6 no. (optional)
  • Tomato - 3 to 4 no.
  • Red chilli - 2 - 3 tsp (as per your test)
  • Turmeric - 1/2 tsp
  • Coriander - 1 tsp
  • Garam masala or Kitchen King masala - 1 tsp 
  • Sugar - 2 tsp
  • Salt to taste
  • Cream - 1tbsp
  • Kasuri methi - 2 tsp
  • Elaichi (cardamom) - 2 no.
  • Tej patta - 2 no.
  • Tej stick -2 small stick
  • Oil and ghee (butter) - 2 tbsp
  • Water as per your medium consistency - 1 1/2 cup
  • Coriander - 1/2 cup (for garnishing)

Method for curry (sabji)

  • Fry paneer till it becomes light brown or simply boil in water and keep it out.
  • Grind dudhi, capsicum and ginger together. Make fine paste and keep it in another bowl.
  • Grind tomato and make smooth paste.
  • Soak kaju (cashew nut) and make it fine paste.
  • Heat oil and ghee add whole garam masala, cardamom, tej patta ,tej stick and whole chilli.
  • Add hing to dudhi mixture and saute for few minute. When oil starts to separate, add tomato puree and cover it.
  • Add all dry masala and sugar. Mix it well. 
  • Add kasuri methi and kaju paste and stir frequently.
  • Add paneer and 1 cup water and cover it for few minutes. Stir it properly. 
  • Add cream and butter if you like and sprinkle coriander. 
  • Paneer Butter Masala curry (sabji) is ready to eat with nan, chapati or rice.

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