Godrej Sahi Shuruaat Cook Book
Balti Butter Paneer Chef Cullinaire, NMIMS College of Hospitality Chef Method Ingredients Paneer - 300g Curd - 150ml Capsicum - 60g (Optional) Almond / Cashew paste - 50g Red chilli powder - 10g Bay leaf (crushed) - 2 No. Clove powder - ¼ tsp Cinnamon powder – ¼ tsp Garam masala powder - 1 tsp Ginger - 1inch Garlic - 5flakes Tomato (Puree) - 400 g Butter - 75g Onion medium size - 2nos (finely chopped) Coriander leaves - ½ bunch Cream - 60ml Whole Garam Masala - 5g Godrej Sunflower Oil - 15ml Salt to taste Blend curd, almond paste, red chilli powder, crushed bay leaf, clove powder, cinnamon powder, garam masala, ginger-garlic paste, tomato puree and salt. Cut paneer into 2 cm cubes, capsicum into 2 cm squares and marinate the paneer pieces in above mixture for 1 hour. Heat Godrej Sunflower Oil, add butter, whole garam masala and when it crackles add finely chopped onions and fry for 3 minutes. Add marinated paneer pieces and capsicum cubes, stir fry for a minute. Add the rest of the marinade and mix it well. Cook on a low heat till done. The marinade will change into deep orange colour with buttery gravy consistency. Add half of the chopped coriander leaves and mix well. Give one boil and add cream. Stir well and bring it to boil. Garnish with rest of the chopped coriander leaves and serve hot. 15
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