Recipe: Yummy Paneer fresh cream masala

Paneer fresh cream masala. Paneer tikka masala is a delicious, creamy & flavorful Indian dish made by grilling paneer & then simmering it in a masala gravy. Garnish with fresh chopped coriander leaves and slit green chilies. Serve paneer tikka masala hot with butter naan, roti, plain paratha or jeera rice.

Homemade paneer makes its even better: I know it's not always possible but if you can, use homemade paneer..of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. This paneer butter masala recipe is a fool proof one and tastes great with any kind of roti or plain old jeera rice. If you like Indian vegetarian food. You can cook Paneer fresh cream masala using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paneer fresh cream masala

1. You need 250 gms of paneer.
2. You need As per taste of Chilli powder.
3. You need as per taste of Salt.
4. You need 1 tsp of besan.
5. You need 2 tsp of curd.
6. You need 2 of tomatoes.
7. It's 1 inch of ginger.
8. It's 3-4 of green chiilies.
9. You need 1 tsp of turmeric powder.
10. You need 1 tsp of Kashmiri lal mirch.
11. Prepare 1 tsp of coriander powder.
12. It's 1 tsp of kasoori methi.
13. You need 1/2 tsp of garam masala.
14. Prepare (2 tsp malai 4 tsp milk) of Fresh cream.
15. Prepare as required of fresh coriander leaves.
16. You need 2 of elaichi.
17. Prepare 2-3 of laung/cloves.
18. It's 1 of bay leaf.
19. Prepare 1 of small piece dal chini.

Paneer Masala Recipe - A different method of making paneer curry or gravy. Usual 'bhuno - saute' technique is not used here, so it is QUICK to make. As usual heavy cream aka malai is added at the end just like any other paneer dish to make it rich and creamy. Keyword: Paneer Butter Masala, Paneer Makhani, Restaurant Style.

Paneer fresh cream masala step by step

1. Heat pan and put besan stir low to medium flame till colour changes take curd and mix in a bowl and add paneer, salt and lal mich powder should not be thick put water half cup and then fry the paneer so it becomes soft. (Just fry the paneer till colour changes keep aside the curd besan water mixture for gravy.).
2. Take tomato ginger and green chilies put in mixer and make purry.
3. Heat oil in a pan add spices elaichi, bay leaf, dalchini, laung and add rest masala powder and fry till oil comes out.
4. Add tomato purry and leftover water besan curd liquid put the fried paneer and bring it to boil add kasoori methi and garam masala keep in slow flame for 2-3 mins then add cream it will give super taste add 2 green chillies cut into half and keep in slow flame for 2-3 mins..
5. Garnish with fresh coriander and serve..

In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame. Relish this paneer masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. It gives a rich texture to the paneer masala gravy.

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