Paneer Butter Masala With Jeera Rice

Paneer Butter Masala With Jeera Rice

 

Servings - 2 - 3

 

INGREDIENTS

(For Paneer Butter Masala)
Paneer - 450 grams

Salt - 1/2 teaspoon

Ginger garlic paste - 1 teaspoon

Butter - 2 teaspoons

Oil - 1 tablespoon

Butter - 1 teaspoon

Cumin - 1 teaspoon

Ginger - 1 1/2 teaspoons

Garlic - 1 teaspoon

Green chili - 1 teaspoon

Onions - 200 grams

Tomato - 350 grams

Water - 250 milliliters

Butter - 1 tablespoon

Green cardamom - 2 pods

Black cardamom - 1 pod

Cinnamon stick - 1

Bay leaf - 1

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Sugar - 1/2 teaspoon

Garam masala - 1 teaspoon

Water - 350 milliliters

Cashew paste - 2 tablespoons

Fresh cream - 50 grams

Dry fenugreek leaves - 1 teaspoon

Coriander - for garnishing

 

(For Jeera Rice)

Washed rice - 250 grams

Water - 300 milliliters

Ghee - 30 milliliters

Cumin - 1 teaspoon

Water - 300 milliliters

Salt - 1/2 teaspoon

 

PREPARATION

(For Paneer Butter Masala)

  1. In a mixing bowl, add 450 grams paneer, 1/2 teaspoon salt, 1 teaspoon ginger garlic paste and mix it well.
  2. Marinate for 20 minutes.
  3. Heat 2 teaspoons butter in a pan, add the marinated paneer and mix it well.
  4. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
  5. Remove it from heat and keep aside.
  6. Heat 1 tablespoon oil, 1 teaspoon butter in a pan, add 1 teaspoon cumin and stir well.
  7. Add 1 1/2 teaspoons ginger, 1 teaspoon garlic and stir for 2 - 3 minutes.
  8. Then, add 1 teaspoon green chili, 200 grams onions and fry till translucent or until it turns golden brown in color.
  9. Now, add 350 grams tomato and mix it well.
  10. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  11. Add 250 milliliters water and mix it well.
  12. Bring it to a boil.
  13. Cook for 5 - 7 minutes on medium heat.
  14. Remove it from heat and allow it to cool.
  15. Transfer this into a blender and blend it into a puree. Keep aside.
  16. Heat 1 tablespoon butter in a skillet, add 2 pods green cardamom, 1 pod black cardamom, 1 cinnamon stick, 1 bay leaf and stir well.
  17. Then, add the blended puree and mix it well.
  18. Cook for 5 - 7 minutes on medium heat.
  19. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
  20. Add 1/2 teaspoon sugar, 1 teaspoon garam masala and mix it again.
  21. Cook for 3 - 5 minutes on medium heat.
  22. Add 350 milliliters water and mix it well.
  23. Bring it to a boil.
  24. Add 2 tablespoons cashew paste, 50 grams fresh cream and mix it well.
  25. Cook for 5 - 7 minutes on medium heat.
  26. Now, add the fried paneer in it and mix it well.
  27. Add 1 teaspoon dry fenugreek leaves and mix it again.
  28. Cook for another 3 - 5 minutes on medium heat.
  29. Remove it from heat and keep aside.

 

(For Jeera Rice)

  1. In a bowl, add 250 grams washed rice, 300 milliliters water and soak for 20 minutes.
  2. Heat 30 milliliters ghee in a pressure cooker, add 1 teaspoon cumin and stir wel.
  3. Then, add the washed rice and mix it well.
  4. Now, add 300 milliliters water, 1/2 teaspoon salt and mix it well.
  5. Cover it with lid and cook until you hear 1 whistle.
  6. Open the lid and remove it from heat.
  7. Serve with prepared paneer butter masala.