PANEER BUTER MASALA RECIPE | HOW TO MAKE PANEER BUTTER MASALA | BEST EVER NORTH INDIAN MEAL RECIPE

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Salam Sejahtera Sahabat Semua
PANEER BUTTER MASALA adalah makanan traditional
India yang diperbuat dari Keju India. Paneer Butter Masala
Sedap di makan bersama Roti Naan, Chapati, Thosai, Idli dan
Nasi. Ia adalah versi saya untuk menyediakan hidangan ini.
Selamat mencuba Sahabat Semua

Hi Dear Friends
PANEER BUTTER MASALA is an indian cuisine.
Indian cheese is used in the recipe and its really yummy
To eat with Naan Bread, Chapati, Thosai, Idli and Rice.
This is my version on preparing this dish.
Happy Trying Dear Friends.
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BAHAN-BAHAN / INGREDIENTS :
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Paneer (Keju India) - 380g
   • FLAVOURED PANEER | HOW TO MAKE PANEER AT H...  
Di atas adalah link bagaimana membuat Keju India
Paneer (Indian Cheese) - 380g
   • FLAVOURED PANEER | HOW TO MAKE PANEER AT H...  
The above link is on how to make homemade Paneer

Minyak Sapi (Ghee) - 4 sdbsr
Clarified Butter (Ghee) - 4 tbsps

Mentega - 4 sdbsr (56.8g)
Butter - 4 tbsps (56.8g)

Lada Benggala - Sebiji (182g)
Capsicum - 1 nos (182g)

Bawang Merah Besar - 2 biji (187g)
Large Red Onion - 2 nos (187g)

Bawang Putih - 4 ulas (24g)
Garlic clove - 4 (24g)

Halia - 1 inci (14g)
Ginger - 1 inch (14g)

Tomato - 5 biji (474g)
Tomatoes - 5 nos (474g)

Bunga Cengkih - 5 biji
Cloves - 5 nos

Buah Pala - 3 biji
Cardamom - 3 nos

Bunga Lawang - 2 biji
Star Anise - 2 nos

Daun Salam - 3 helai
Bay leaves - 3 nos

Biji Jintan Manis - 1 sdkcl
Fennel Seeds - 1 tspn

Kayu Manis - 2 (kecil)
Cinnamon Stick - 2 nos (small)

Biji Ketumbar - 1 ½ sdbsr
Coriander Seeds - 1 ½ tbspn

Biji Jintan Putih - 2 sdkcl
Cumin Seeds - 2 tspns

Biji Gajus - 20 biji
Cashew Nuts - 20 nos

Cili Kering Pedas - 3 biji (6g)
Spicy Dried Chilli - 3 nos (6g)

Cili Kering tak Pedas - 3 biji (18g)
Non-Spicy Dried Chilli - 3 nos (18g)

Kunyit Hidup - Sebiji (12g)
Fresh Turmeric - 1 nos (12g)

Daun Halba Kering (Kasuri Methi) - 1 sdkcl
Dried Fenugreek Leaves (Kasuri Methi) - 1 tspn

Daun Ketumbar - 3 pokok kecil (27g)
Coriander Leaves - 3 small bunches (27g)

Krim Memasak - 2 sdbsr
Cooking Cream - 2 tbsp
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CARA-CARA / METHODS :
1. Potong semua sayur-sayuran
Cut all the vegetables
2. Masukkan Minyak Sapi (Ghee) bersama mentega ke
dalam periuk, selepas mentega cair tumiskan semua rempah
sehingga wangi
Add the Clarified Butter (Ghee) to a pot togather with butter
once the butter melt saute the spices until fragarant
3, Masukkan kedua jenis cili kering dan tumis sampai wangi
Add Both type of dried chillies and saute until fragrant
4. Tumis Bawang Merah hingga lut, kemudian masukkan
Kunyit hidup, Halia dan Bawang putih dan tumis selama
seminit
Saute the Red Onion until translucent then saute the
Fresh Turmeric, Ginger and Garlic for a minute
5. Masukkan Tomato dan Kacang Gajus kemudian tumis
sehingga tomato lembut (Api Sederhana)
Add the Tomatoes and Cashew Nuts then saute until the
tomato soft (On medium flame)
6. Tutupkan api dan biarkan campuran bahan tumis sejuk
sebelum dikisar halus (masukkan sedikit air dan kisar halus)
Off the flame and let the sauteed spices mixture to cool
before grind to fine paste (Add little water and grind to fine
paste)
7. Masukkan Minyak Sapi dan mentega, selepas
mentega cair, tumiskan kayu manis, Bunga Lawang dan
Daun Salam samai wangi
Add the Clarified Butter and butter, once the butter
melt saute the cinnamon stick, star anise and bay leaves
until fragrant
8. Masukan pes ke dalam bahan tumis. Bilas pengisar dengan
sedikit air untuk mengeluarkan pes yang melekat padanya
lalu masukkan ke dalam kuali
Add the paste to the spices and rinse the grinder with
little water to remove the paste stuck to it and pour in the pot
9. Masukkan Lada Benggala ke dalam pes dan tutup periuk
kemudian biarkan mendidih selama 2 minit
Add the Capsicum to the paste then cover the pot and let it
simmer for 2 minutes
10. Masukan Paneer dan gaul perlahan kemudian masukkan
Garam, Daun Ketumbar, Daun Halba Kering (Kasuri Methi)
dan Krim Memasak. Gaul sekata dan tutup periuk kemudian
biarkan mendidih selama 5 minit. Tutup api selepas 5 minit
Add the Paneer and stir gently, then add the Salt,
Coriander Leaves, Dried Fenugreek Leaves (Kasuri Methi)
and Cooking Cream. Stir then cover the pot and let it simmer
for 5 minutes. Off the flame after 5 minutes
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