How to Make Homemade Paneer butter masala with leftover milk water from  homemade ghee

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, paneer butter masala with leftover milk water from  homemade ghee. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Paneer butter masala with leftover milk water from  homemade ghee is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Paneer butter masala with leftover milk water from  homemade ghee is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. 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 it.

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

1. Make ready Paneer recipe:
2. Take bowl- left over milk water
3. Make ready vinegar
4. Take Cheese cloth or a muslin cloth
5. Take Some bowls or a heavy weight
6. Prepare Paneer butter masala :
7. Take Cashew soaked in milk for 30 mins
8. Make ready red tomato puree
9. Prepare onion paste
10. Get bay leaf (tejpatta)
11. Take coriander powder
12. Prepare ginger chilli paste
13. Make ready redchilli powder
14. Get turmeric powder
15. Get Garam masala
16. Take dry kasuri methi
17. Take 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 for this exceptional food paneer butter masala with leftover milk water from  homemade ghee recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!