Paneer Butter Fry

Cover the pan and cook it further for 2 minutes on a low flame. You can also serve this along. Salt to taste.

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Add ginger garlic paste saute until the raw smell goes off.

Paneer butter fry. Now add onion green chilli and salt. Garam masala 1 2 tea spoon. Green chilly 4 numbers. Ginger garlic paste 1 tea spoon.

Add paneer and fry until slight brown. After 2 minutes take off the lid from the pan and stir it slightly. The dish is characterized by rich and aromatic gravy made by using tomato puree onion paste cashew paste and some essential indian spices. The near perfect combination of spiciness and creaminess of its gravy coupled with lightly fried paneer cubes makes this dish sumptuous.

Stir occasionally and fry until the paneer turns golden and crisp. Turmeric powder 1 4 tea spoon. How to make paneer butter pepper fry butter 1 tablespoon. Deep fry in hot oil or preheat and bake at 180 degree celcius for 30 minutes.

Fry for few minutes. Instructions heat butter in a pan. Flip the pieces over to pan fry the other side. Butter paneer is generally a slightly thicker curry.

Furthermore add in paneer cubes and coat well. You may need to use your hands to rub the spices into the paneer. All purpose flour 1 tablespoon. Heat a skillet with 1 1 2 tablespoons of olive oil over medium heat.

Curry leaves 2 springs. Prepare a smooth lump free batter by adding cup water. Add the paneer pieces and pan fry for about 3 to 4 minutes until they are golden brown. Rice flour 1 tea.

Once done take it out in a plate top it up with grated mozerella cheese.