Steps to Make Palak Paneer With Tandoori Roti

Paneer Butter Masala

Our second dish was palak paneer and our third was the lamb korma.

Recipe Summary Paneer Butter Masala

This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.

Ingredients | Palak Paneer With Tandoori Roti

½ cup vegetable oil

½ pound paneer, cut into 1/2-inch cubes

2 tablespoons butter

2 onions, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon ground cashews

1 teaspoon ground red chiles

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garam masala

1 (8 ounce) can tomato sauce

½ cup half-and-half

½ cup milk

½ teaspoon white sugar

½ teaspoon salt

Directions

Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.

Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.

Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.

Info | Palak Paneer With Tandoori Roti

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Paneer Butter Masala

Trusted Brands: Recipes and Tips,