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When you go on a diet one of the primary things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping your foods log not only helps you see clearly what you are consuming, it helps you see what you are not eating. One example is that, after monitoring your food for a few days you could realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. When you write every thing down you are able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Record the time of day you eat things. This makes it possible to figure out when you feel the most hungry, when you are susceptible to snack and what you can do about it. Youll observe, for example, that even though you eat lunch at the identical time every day, you also--without fail--start to snack as little as an hour later, every day. This will even help you identify the occasions when you start to eat simply to give yourself something to do. This is extremely useful because knowing when youre vulnerable to snacking will help you fill those times with other activities that will keep you away from the candy aisle.
Record your spirits when you eat. This will show you whether you use meals to solve emotional issues. This will also show you whether or not you gravitate toward certain foods based on your mood. Lots of us will reach instinctively for junk food when we feel upset or angry and we are more likely to pick out healthy options when we feel happy or content. Paying attention to what you reach for when you are upset can help you stock similar but better items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got insight from reading it, now lets go back to paneer butter masala recipe. To make paneer butter masala you only need 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Paneer butter masala:
- Take 200 grams of paneer /cottage cheese (cubed).
- Use 1 tbsp of oil.
- Use 2 tbsp of butter.
- Take 1 of bay leaf.
- Prepare 1 tbsp of ginger-garlic paste.
- Get 2/3 cup of tomato puree (homemade or store-bought).
- Use 1/2 tsp of red chilli powder.
- Take 1 1/2 cup of water.
- You need 1/2 of inch ginger (julienned).
- Use 2 medium of green chilies (slit and deseeded).
- Prepare 1 tsp of kasuri Methi/fenugreek leaves (crushed).
- Take 1 tsp of Garam masala.
- You need 1 of coriander /cilantro (for garnishing).
- Take of salt.
- You need of sugar.
- Take of cashew paste.
- Provide 3 tbsp of cashews (soaked in hot water for at least 10 minutes).
- Take 3 tbsp of milk.
Steps to make Paneer butter masala:
- Heat oil and butter in a pan. Add bay leaf and fry for a few seconds..
- Add ginger-garlic paste and fry for about a minute. (if you don't have the paste then you can also crush 1" ginger and 3 cloves of garlic in a mortar pestle and add it and fry till the raw aroma disappears).
- Add tomato puree and stir well. Let it cook for 5-6 minutes..
- Add red chilli powder and stir. Saute on a low flame till the oil starts to leave the sides of the tomato paste. It should take around 10-13 minutes..
- Blend the cashews and milk till it forms a smooth paste. Add it to the pan. Saute on a low flame for approx 2-4 minutes till the oil leaves the sides of the masala..
- Add water. (if you have cashew paste stuck to your bowl or blender you can mix this water in the bowl and then add it to avoid wasting the cashew paste).
- Let the curry simmer for 2-3 minutes. Add the julienned ginger, green chilies, salt and sugar and stir. Let the curry simmer for 3-4 minutes. It should thicken now. (Adjust the salt and sugar according to your taste. Sugar will reduce the tanginess of the tomatoes.).
- Add paneer cubes. You can add them directly after following cooking instructions on the pack (if store-bought) or you can fry them first for a little crunch. Cook for 2-3 minutes..
- Add kasuri methi and Garam masala. Stir very well and switch off the flame. Garnish with coriander leaves..
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