Paneer Butter Masala
Kissan's world famous kissan tandoori masala which was created over 30 years ago still remains the top selling tandoori masala in all of canada.
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 | Kissan Tandoori Masala Canada½ cup vegetable oil½ pound paneer, cut into 1/2-inch cubes2 tablespoons butter2 onions, finely chopped1 teaspoon ginger paste1 teaspoon garlic paste1 tablespoon ground cashews1 teaspoon ground red chiles½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon garam masala1 (8 ounce) can tomato sauce½ cup half-and-half½ cup milk½ teaspoon white sugar½ teaspoon saltDirectionsHeat 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 | Kissan Tandoori Masala Canadaprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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