Recipe of Quick Paneer butter masala with leftover milk water from  homemade ghee

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, paneer butter masala with leftover milk water from  homemade ghee. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Paneer butter masala with leftover milk water from  homemade ghee is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Paneer butter masala with leftover milk water from  homemade ghee is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Get bowl- left over milk water
3. Prepare vinegar
4. Get Cheese cloth or a muslin cloth
5. Take Some bowls or a heavy weight
6. Get Paneer butter masala :
7. Prepare Cashew soaked in milk for 30 mins
8. Make ready red tomato puree
9. Make ready onion paste
10. Get bay leaf (tejpatta)
11. Prepare coriander powder
12. Make ready ginger chilli paste
13. Take redchilli powder
14. Make ready turmeric powder
15. Get Garam masala
16. Make ready dry kasuri methi
17. Make ready oil
18. Make ready 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 it up with this special food paneer butter masala with leftover milk water from  homemade ghee recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!