Find The Recipe:
Paneer Bhuna Masala
Ingredients:
- OIL | рддреЗрд▓ 2 TBSP
- GHEE | рдШреА 2 TBSP
- CUMIN SEEDS | рдЬреАрд░рд╛ 1 TSP
- GREEN CARDAMOM | рд╣рд░реА рдЗрд▓рд╛рдпрдЪреА 2 NOS.
- ONION | рдкреНрдпрд╛рдЬрд╝ 5 MEDIUM SIZED (CHOPPED)
- GINGER GARLIC PASTE | рдЕрджрд░рдХ рд▓рд╣рд╕реБрди рдХреА рдкреЗрд╕реНрдЯ 2 TBSP
POWDERED SPICES
- TURMERIC POWDER | рд╣рд▓реНрджреА рдкрд╛рдЙрдбрд░ ┬╝ TSP
- KASHMIRI RED CHILLI POWDER | рдХрд╢реНрдореАрд░реА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░ 2 TSP
- SPICY RED CHILLI POWDER | рддреАрдЦреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░ ┬╜ TSP
- CORIANDER POWDER | рдзрдирд┐рдпрд╛ рдкрд╛рдЙрдбрд░ 1 TBSP
- GARAM MASALA | рдЧрд░рдо рдкрд╛рдиреА ┬╜ TSP
- CUMIN POWDER | рдЬреАрд░рд╛ рдкрд╛рдЙрдбрд░ 1 TSP
- BLACK PEPPER POWDER | рдХрд╛рд▓реА рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░ A PINCH
- HOT WATER | рдЧрд░рдо рдкрд╛рдиреА A SPLASH
- CURD | рджрд╣реА ┬╜ CUP
- TOMATO PUREE
- TOMATO | рдЯрдорд╛рдЯрд░ 2 NOS.
- KASHMIRI RED CHILLI | рдХрд╢реНрдореАрд░реА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ 4-5 NOS. (BOILED)
- CASHEWS | рдХрд╛рдЬреВ 10 NOS. (BOILED)
- WATER | рдкрд╛рдиреА рдПрд╕ REQUIRED
- CORIANDER STEMS | рдзрдирд┐рдП рдХреЗ рдбрдВрдард▓ A HANDFUL (CHOPPED)
- GREEN CHILLI | рд╣рд░реА рдорд┐рд░реНрдЪ 1 NO. (CHOPPED)
- SALT | рдирдордХ TO TASTE
- HOT WATER | рдЧрд░рдо рдкрд╛рдиреА AS REQUIRED
- TOSSING VEGGIES
- GHEE | рдШреА 1 TSP
- ONION | рдкреНрдпрд╛рдЬрд╝ 1 LARGE (DICED)
- CAPSICUM | рд╢рд┐рдорд▓рд╛ рдорд┐рд░реНрдЪ LARGE (DICED)
- PANEER | рдкрдиреАрд░ 500 GRAMS (DICED)
- ROASTED KASURI METHI POWDER | рднреБрдиреА рд╣реБрдИ рдХрд╕реВрд░реА рдореЗрдереА рдХрд╛ рдкрд╛рдЙрдбрд░ A LARGE PINCH
- GARAM MASALA | рдЧрд░рдо рдорд╕рд╛рд▓рд╛ A PINCH
- FRESH CORIANDER | рд╣рд░рд╛ рдзрдирд┐рдпрд╛ A HANDFUL (CHOPPED)
- LEMON JUICE | рдиреАрдВрдмреВ рдХрд╛ рд░рд╕ 1 TSP
Method:
- Set a tawa over high heat & let it get hot, add the oil & ghee once the tawa gets hot & let it heat as well.
- Add cumin seeds, green cardamom & onions, stir well & cook over medium high flame until the onions turn almost golden brown.
- Then add ginger garlic paste & turmeric powder, stir well & then lower the flame & add all the powdered spices along with a splash of hot water then stir well & cook the spices over medium high flame for a minute or two.
- Lower the flame again & add whisked curd, stir well & cook until the oil gets separated.
- Once the curd gets cooked, make the tomato puree by blending the tomatoes & boiled kashmiri red chilli & cashews with a little bit of water & add the puree into the tawa along with the coriander stems, green chilli & salt to taste, stir well & cook the gravy over medium flame for 20 minutes without adding any water until it turn a bit darker in colour.
- Further add hot water & continue to cook further for 15-20 more minutes, your base gravy is ready.
- Set a pan over high heat & add ghee, further add the diced onion & capsicum & toss over high flame for a minute & add the veggies into the gravy.
- Add the paneer, roasted kasuri methi powder, garam masala, fresh coriander & lemon juice, gently stir to mix everything together & cook for 2-3 minutes.
- Lastly taste & adjust the salt if required.
- Your paneer bhuna masala is ready.
*Recipe on video and text may differ from each other!
How to cook Paneer Bhuna Masala:
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