• Basil Paneer Masala
    FacebookTwitter G-PlusWhatsapp

INGREDIENTS


Basil Paneer Masala

Servings - 2 - 3

INGREDIENTS


Ghee - 2 tablespoons

Gram flour - 2 tablespoons

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Basil - 2 teaspoons

Curd - 100 grams

Paneer - 450 grams

Cashews - 80 grams

Water - 160 milliliters, divided

Cumin seeds - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Fenugreek seeds - 1/4 teaspoon

Dry red chili - 1

Black cardamom - 1 pod

Ghee - 2 tablespoons

Garlic - 8 cloves

Onions - 200 grams

Tomato - 200 grams

Green chili - 2 tablespoons

Salt - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Garam masala - 1 teaspoon

Basil leaves - 3 tablespoons

Coriander - for garnishing

PREPARATION

1. Heat 2 tablespoons ghee in a pan, add 2 tablespoons gram flour and mix it well.

2. Transfer this mixture into a mixing bowl, add 1 tablespoon garlic, 1 tablespoon ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 teaspoons basil, 100 grams curd and mix it well.

3. Add 450 grams paneer and mix it well.

4. Marinate for 45 minutes.

5. In a bowl, add 80 grams cashews, 100 milliliters water and soak for 1 hour.

6. Transfer this into a blender, add 60 milliliters water and blend it into a smooth paste.

7. Keep aside.

8. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 1 dry red chili, 1 pod black cardamom and dry roast until it turns golden brown in color.

9. Transfer this into a blender and blend it into a fine powder.

10. Keep aside.

11. Heat 2 tablespoons ghee in a heavy skillet, add 8 cloves garlic and stir for a minute.

12. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

13. Now, add 200 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon garam masala, prepared masala and mix it well.

16. Transfer this mixture into a blender and blend it into a smooth puree.

17. Transfer this puree into a heavy skillet and give it a nice stir.

18. Then, add the blended cashew paste and mix it well.

19. Add 3 tablespoons basil leaves and mix it again.

20. Now, add the marinated paneer in it and mix it well.

21. Cook for 7 - 10 minutes on medium heat.

22. Garnish with coriander.

23. Serve hot.