Wednesday, 8 July 2015

Paneer Butter Masala !

Paneer Butter Masala is the most famous Paneer dish where Paneer is cooked in a spicy and tangy tomato based sauce and finally finished with Cream. It is so popular all over India and definitely present in any vegetarian buffets in parties as its the veg counterpart to BUTTER CHICKEN
It is not that difficult to prepare at home and when you have all the ingredients without compromise then you will definitely get the same taste and flavor you get in restaurants.
Other Paneer dish in the blog for now  are



INGREDIENTS
  • 225 grams paneer (cottage Cheese)
  • 2 tbsp Butter
  • 1 tsp Oil
  • 3 cloves
  • 3 Green Cardamoms
  • 2  mace
  • 1 medium Onion (ground and made into paste)
  • 1 tsp Ginger Garlic Paste
  • 3 - 4 medium tomatoes ( made into puree)
  • 6 - 7 Cashews (soaked and ground)
  • 1 1/2 tsp red chilli powder (or as per taste)
  • 1  tsp coriander powder
  • a pinch of turmeric
  • salt as needed
  • 3/4 tsp sugar
  • 1 tsp Garam Masala
  • 1 tsp Crushed Kasuri Methi
  • 1 - 2 tbsp Fresh Cream

STEPS

  • Grease a pan with butter and shallow fry the paneer block until golden spots appear and paneer turns soft.
  • Flip it and do the same for the other side, Cut then into small cubes and keep aside until needed.


  •  In the same pan add more butter and some oil and once butter melts, add cardamom , cloves and mace.
  • Then add the onion paste and GG paste and start sauting.


  •  Once the onion paste is sauted well and starts turning golden brown, add the tomato puree.
  • Close and cook for 2 - 3 minutes and then add tthe spice powders (except garam masala).
  • Cook until the tomato is completely cooked and shrinks to a paste and starts leaving oil as shown in third pic.


  •  Then add a cup of water and let it come to a boil.
  • Add cashew paste, stir well  and cook for another 3 - 4 minutes.


  •  Then add sugara and sprinkle garam masala and crushed Kasuri methi and stir well.
  • Throw in the shallow fried paneer pieces and allow them to absorb the flavors for 3 - 4 minutes in med - low flame.


  • Then keep in low flame and add cream and give a stir. After 2 minutes turn off stove.
  • Transfer to serving bowl, garnish with some more cream and serve.

NOTES

  • You can make it No onion No Galice recipe too, Just skip the onion and GG paste and instead increase the tomato puree.
  • Do not add water until the tomato puree is well cooked and oil separates.
  • Crushed Kasuri methi gives a nice flavor, do not skip it.
  • You can also replace cashew paste with almond paste or melon seeds paste.
  • Shallow frying paneer is optional, you can even deep fry it but I absolutely do not prefer it. Or just soak the paneer in warm water till you prepare the sauce. Thats the ideal way.
  • Adjust chilli powder as per your taste.
  • Sugar balances the taste and acidity of tomatoes. So it quite important to add it.





With Love,


2 comments:

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