90's MILL Paneer Makhani Masala Easy & Tasty Paneer Makhani Sabzi/Sabji Masala|Handcrafted Paneer Masala/Spice Up Your Panir Sabzi with Delicious Paneer Masala|Delicious Masala-190Gx5Pk

Description

• Sandwich seasoning: Sprinkle sandwich masala on your sandwiches for an extra burst of flavor
• This spice blend can add depth to simple sandwich fillings like cheese, tomatoes, or cucumber
• It's also great on toast or bagels with cream cheese
• Butter spread: Mix sandwich masala with softened butter and use it as a spread for your bread or toast. This flavorful butter can also be used for grilled sandwiches or as a topping for grilled meat
• Popcorn flavoring: Sprinkle sandwich masala on freshly popped popcorn for a delicious and flavorful snack. This is a great alternative to traditional butter and salt popcorn and is perfect for movie night at home
• Roasted nut seasoning: Sprinkle sandwich masala on roasted nuts like cashews or almonds for a tasty snack. Roasting nuts brings out their natural oils and flavors, and the added spice from sandwich masala makes them even more delicious
• Salad dressing: Mix sandwich masala with olive oil and vinegar for a unique and flavorful salad dressing. This dressing pairs well with a variety of salads, from simple greens to hearty grain salads.
• Soup and stew seasoning: Add a pinch of sandwich masala to your favorite soups or stews for added flavor. This spice blend can add depth and complexity to your favorite soup or stew recipe, and can even be used to create a flavorful broth for noodle soups
• Hummus flavoring: Add a teaspoon of sandwich masala to your hummus recipe for a tasty twist on this classic dip. Hummus is a versatile dip that pairs well with many different flavors, and sandwich masala is no exception. Try it with pita chips, fresh veggies, or as a sandwich spread

How to Make Paneer Makhani: 1. First rinse and chop the tomatoes (250 grams or 4-5 medium ripe red tomatoes)., 2. In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes. 3. In a mortar-pestle, crush the ginger & garlic to a paste (1 teaspoon ginger garlic paste, or inch ginger + 3-4 small garlic cloves). Make Makhani Gravy: Melt 2 tablespoons butter in a pan. Add 1 tej patta (bay leaf) and then the crushed ginger-garlic. Saut for some seconds or till the raw aroma of the crushed ginger-garlic goes away. Add the prepared tomato puree. Stir well and add 2 teaspoon Ghotaram Paneer Masala Powder and teaspoon red chili powder. Keep on sauteing till the fat leaves the sides of the tomato paste. Meanwhile chop 200 grams cottage cheese into bitesized cubes, squares or triangles. , After 15 minutes on a low flame, the tomatoes and spices have sauted well and the fat leaving the sides of the mixture is clearly seen. The masala will look glossy, will leave the sides of the pan and will come together. , Now add 1.5 cups water. , Stir very well and let the gravy/sauce come to a gentle simmer. , Simmer the gravy till it reduces and thickens a bit. , Add to 1 inch ginger julienne and 1 to 2 slivered green chilies. Simmer for a minute. , Stir and then add salt as required, teaspoon crushed kasuri methi (dry fenugreek leaves) and to 1 teaspoon sugar. Also add the paneer cubes. Mix gently and switch off the heat. Add 2 to 3 tablespoons cream. , Stir gently but thoroughly, so that the cream is mixed uniformly with the gravy without breaking the paneer cubes. Switch off the flame. , Lastly sprinkle teaspoon Ghotaram Paneer Masala and again stir gently. Check the seasonings and add more salt or sugar if required. , Serve paneer makhani hot with roti, paratha or naan, or with steamed rice or jeera rice if youre avoiding gluten. Enjoy!!

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