How to prepare butter paneer. pls help me in details?

Question

I want to cook Butter Paneer. But how to prepare and what ingradient required for it is my question pls explain to me.

Answer 1

Ohhh this recipe sounds spicy! Lol alright just follow the recipe below!

Ingredients:
Paneer 1 cup
medium sized Onion 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Tomato Puree 1 cup
Single Cream 1 cup
Butter or Ghee 2 tbsp
Kasuri methi 1 tbsp (dried Fenugreek leaves)
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt as per taste
Chopped coriander leaves 1 tbsp

Method:
Make a paste of onion, ginger and garlic in a blender.
Heat the butter or ghee in a heavy bottomed pan, add the paste. fry till golden in color then add tomato puree, kasuri methi, salt, red chilli powder, mix well and stir cook for 5 minutes.
Add the cream and garam masala powder, mix well and let it simmer for 2-3 more minutes.
Add the paneer pieces and cook for a couple of minutes. Garnish with coriander. Serve hot with plain rice or Naan bread

That should do the trick!

Answer 2

Butter Paneer Recipe

Ingredients:
Paneer 1 cup
medium sized Onion 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Tomato Puree 1 cup
Single Cream 1 cup
Butter or Ghee 2 tbsp
Kasuri methi 1 tbsp (dried Fenugreek leaves)
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt as per taste
Chopped coriander leaves 1 tbsp

Method:
Make a paste of onion, ginger and garlic in a blender.
Heat the butter or ghee in a heavy bottomed pan, add the paste. fry till golden in color then add tomato puree, kasuri methi, salt, red chilli powder, mix well and stir cook for 5 minutes.
Add the cream and garam masala powder, mix well and let it simmer for 2-3 more minutes.
Add the paneer pieces and cook for a couple of minutes. Garnish with coriander. Serve hot with plain rice or Naan bread

Answer 3

Paneer Butter Masala Ingredients Paneer - 200 gms Tomatoes (ripe) - 500 gms Onions (medium) - 2 Ginger paste - 1 tbsp Garlic paste - 1 tbsp Cashew paste - 2 tbsp Garam masala powder - 2 tsp Butter - 4 tbsp Kasuri methi - ½ tsp Fresh Cream - 75 ml Method 1. Boil tomatoes, de-skin and puree. 2. Chop half an onion and boil the rest for 10 minutes before making a paste. 3. Cut the paneer into rectangles or squares. 4. Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown. 5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste. 6. Add garam masala powder and stir well. 7. Add tomato puree, crushed kasuri methi and salt. Stir. 8. Add cut paneer and simmer for 3 minutes. 9. Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing. 10. Garnish with fresh cream and coriander leaves. Note: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables. If you want a richer gravy, add 50 gms of grated, unsweetened khoya.

Answer 4

250 g panir
1 bay leaf
1 inch cinnamon sticks
2 cloves
2 cardamom
1 teaspoon chili powder
1/4 teaspoon turmeric
salt, to taste
1 1/2 teaspoons garam masala
3 tablespoons tomato puree
4 teaspoons cream
2 tablespoons butter
2 teaspoons kasuri methi
1 onion
4 cloves garlic
1 inch fresh ginger
1 teaspoon sugar
1 tablespoon choppped coriander

Heat 1/2 tbsp butter in a heavy bottom pan.
Add cinnamon, cloves,bayleaf& cardamom.
Fry 4 seconds.
Add paste{ onion, ginger, garlic coarse paste with less or no water}.
Fry it till golden brown.
Add all the dry powders, sugar, tomato puree,fry for 2 minutes.
Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
Now mix in cream, rest of the butter,kasuri methi& paneer.
also the salt as per taste.
Cook till paneer is soft.
Serve hot garnished with chopped coriander.
One can substitute milk for cream if diet concious.

Answer 5

If it were me, I would go to the library and get an Indian cook book. I've cooked Indian dishes, but not that one. (sorry).