Hi everyone… In this blog it's about how to make tasty restaurant style panner butter masala in home🏠. Panner is one of my favourite dish it is loved by many of us. So let's see how to make delicious panner butter masala at home.
Drench 18 to 20 cashews in ⅓ glass hot water for 20 to 30 minutes.When the cashews are dousing, you'll be able to prepare the other fixings like chopping tomatoes, chopping and planning the ginger-garlic paste cutting paneer etc.Smash 1-inch ginger and 3 to 4 medium-sized garlic to a paste in a mortar pestle to a semi-fine or fine glue. Keep aside. Don’t include any water whereas smashing ginger & garlic.After 20 to 30 minutes, include the splashed cashews in a blender or mixer-grinder. Too, include 2 to 3 tablespoons water or as required.Mix to a smooth glue without any minor bits or chunks of cashews. Evacuate the cashew paste in a bowl and set aside.
Within the same blender include 2 mugs of diced or roughly chopped tomatoes. Within the same blender include 2 glasses of diced or generally chopped tomatoes. No ought to whiten the tomatoes some time recently blending.Blend to a smooth tomato pure. Set aside. Don’t include any water whereas mixing the tomatoes. Warm a thick bottomed skillet or a overwhelming dish. Keep the fire to a medium-low. Include 2 tablespoons butter or 1 tablespoon oil and 1 or 2 tbsp butter in a pan. Adding oil avoids the butter from browning as well rapidly. You'll be able indeed include 3 to 4 tablespoons butter for a wealthy buttery form. Both salted or unsalted butter can be added.Keep the fire to a moo. Include 1 medium-sized tej patta (Indian narrows leaf). Broil for 2 to 3 seconds or till the oil gets to be fragrant from the smell of the tej patta.Include the arranged ginger-garlic .Fry for a few seconds till the crude smell of the ginger-garlic disappears.
Pour the prepared tomato pure and mix it very well in butter aat low fame In low fame cook for 5 to 10 minutes. Then add 1 teaspoon red chilli powder. Saute till the butter begins clearing out the sides of the skillet and the complete tomato puree blend comes together as a entire. Add the cashew paste and mix well with the gravy. Till the cashew paste is cooked and again the oil will start to leave the sides of the masala. The cashew will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring. Add ginger garlic paste and green chillies in it. Add salt as required you can also add sugar for the favour but it's optional we can also use cream for it. After the gravy thickens add the sliced panner in it. If you like panner fried then you can fry the panner and add it too. After 3 to 4 minutes off the fame and the panner butter masala is done. Do try this dish it's fabulous.
