Simple Way to Prepare Perfect Paneer butter masala with leftover milk water from  homemade ghee

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, paneer butter masala with leftover milk water from  homemade ghee. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Paneer butter masala with leftover milk water from  homemade ghee is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Paneer butter masala with leftover milk water from  homemade ghee is something which I’ve loved my whole life.

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

So that’s going to wrap this up for this special food paneer butter masala with leftover milk water from  homemade ghee recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!