Andhra Paneer Butter Masala, also known as Paneer Butter Masala, is a popular Indian dish made with paneer (cottage cheese) cooked in a spicy tomato-based gravy and butter. It is a variation of the traditional Paneer Butter Masala that is typically served with rice or Indian flatbreads such as naan or roti. The Andhra version of this dish is known for its spicy and tangy flavor, which is achieved by using a variety of spices and chilies.
Here is a basic recipe for Andhra Paneer Butter Masala:
- 500g paneer, cubed
- 2 cups chopped tomatoes
- 2 cups chopped onions
- 2 cups chopped bell peppers
- 1/2 cup cream
- 2 tablespoons butter
- 2 tablespoons oil
- 2 teaspoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- Coriander leaves, for garnish
- Heat oil and butter in a pan over medium heat.
- Add ginger-garlic paste and sauté for a minute.
- Add onions and sauté until they turn translucent.
- Add tomatoes, bell peppers and sauté until the tomatoes are pulpy.
- Add red chili powder, turmeric powder, cumin powder, coriander powder and sauté for a minute.
- Add 1 cup of water and bring the mixture to a boil.
- Add the cubed paneer and simmer the gravy for 5 minutes.
- Add cream and stir well.
- Garnish with coriander leaves and serve with rice or Indian flatbread.
Note: You can adjust the level of spiciness according to your preference. Andhra Paneer Butter Masala is a bit more spicy than regular Paneer Butter Masala.
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