How does one make butter paneer masala, at home? How can one get a good flavour like in hotels?
Abid Pasha, Habsiguda
THE RECIPE is as follows: Paneer diced - 200 gms; butter -50 gms; salt/pepperto taste; red chilli powder - to taste; kasuri methi - 5 gms; garam masala; - 5 gms; makhani gravy - 100 gms; cream - 50 gms. For makhani gravy take tomato puree (cooked) and boil with garam masala and ginger-garlic paste. Toss paneer in butter and add all other ingredients including the gravy. Season it with little honey, butter and cream. Garnish with a dash of cream and chopped fresh coriander.
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Executive Chef, Taj Krishna
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