Step-by-Step Guide to Make Award-winning Paneer butter masala with leftover milk water from  homemade ghee

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, paneer butter masala with leftover milk water from  homemade ghee. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Paneer butter masala with leftover milk water from  homemade ghee is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Paneer butter masala with leftover milk water from  homemade ghee is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook paneer butter masala with leftover milk water from  homemade ghee using 18 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Paneer butter masala with leftover milk water from  homemade ghee:

1. Make ready Paneer recipe:
2. Take 1 bowl bowl- left over milk water
3. Make ready 2 tsp vinegar
4. Get 1 Cheese cloth or a muslin cloth
5. Get as needed Some bowls or a heavy weight
6. Make ready Paneer butter masala :
7. Get 18- 20 Cashew soaked in milk for 30 mins
8. Prepare 2 red tomato puree
9. Make ready 1 onion paste
10. Make ready 1 bay leaf (tejpatta)
11. Prepare 2 tsp coriander powder
12. Make ready 1 tsp ginger chilli paste
13. Prepare 1/2 tsp redchilli powder
14. Prepare 1/2 tsp turmeric powder
15. Prepare 1 tsp Garam masala
16. Take 1 tsp dry kasuri methi
17. Take 1 tsp oil
18. Make ready 1 tsp butter

Instructions to make Paneer butter masala with leftover milk water from  homemade ghee:

1. Homemade ghee left over milk water
2. Boil the milk water & add vinegar to it. The milk water should begin to curdle. the milk water should curdle completely.
3. Immidiately drain the curdled milk water. And place in muslin cloth or a cheese cloth.bring the muslin cloth together & squeeze the curdled milk water.
4. Take a plate and keep the muslin with the curdled milk water on it. Place a heavy weight on top of it.I have used heavy steel container.
5. After 1 hour your paneer is ready.open the muslin cloth your cottage cheese all set. Cut it with a knife. You can store this paneer for 3-4 days in freezer.
6. Heat oil & butter in a pan add bayleaf.
7. Add ginger green chilli paste saute till the raw aroma disappears.
8. Add the tomato puree & stir well for 5-6 mins. Then add red chilli powder & stir again.continue to saute till the oil starts leave the sides of the tomorrow puree.
9. Add cashew paste & onion paste stir well saute till the oil begins to starts the sides of masala paste.
10. Add coriander powder & garam masala & some water.stir well.
11. Add salt and dry crushed dry kasuri methi. Simmer till the curry begins to thicken.
12. Add the paneer cubes cook them for about a min till they become soft.
13. Don't cook for a long time as the paneer will becomes dense.
14. Lastly add garam masala.
15. Garnish with butter.
16. Paneer butter masala ready to serve with naan,paratha or kulcha.

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