Panner Butter Masala

Paneer Butter Masala is a rich, creamy and yet spicy preparation of paneer in a tomato gravy . It is basically a punjabi dish and anyone would crave for it. Though it looks and sounds a bit complicated with so many ingredients, it is a relatively easy preparation and you can make it restaurant-like so quickly.

Ingredients:
Onions - 1/4 kg
Tomatoes - 1/4 kg
Paneer cubes - 1 cup
Khus khus and cashew paste 2 tablespoons
Dry powders
Turmeric powder 1 tsp
Chilli powder 2 tsp
Dhaniya powder 2 tsp
Garam Masala powder 1 tsp
Salt to taste
Spice powder
(To be fried in oil and powdered)
cardomom, cinnamon, cloves 4 each
For Frying
Oil 1 tablespoon
Butter 1 tablespoon
For seasoning
Jeera 2 tsp
Bay leaves 2 to 3
Coriander 1/2 bunch
Kasoori methi a pinch
For garnishing
Fresh Cream 1 table spoon
Method:
1. Heat oil and butter and season with jeera and bay leaves.
2. Fry the chopped onions till dark brown
3. Now add khus khus cashew paste and fry well.
4. Add the dry powders
5. Mix well and add the grated tomatoes
6. Add salt and simmer till the oil comes out
7. Add about 2 cups water and panner cubes
8. Sprinkle the spice powder and chopped coriander
9. Decorate with cream and serve hot.
Tips:
1. It is gud to add grated tomatoes to give a nice texture.
2. Kasoori methi (dried fenugreek leaves) really does the trick. Try to add them without fail to give a nice aroma and flavor
3. Home made paneer recipe : Raw milk - 1 litre ; Sour curd-1 cup; Lime juice
Boil the milk and add curd and lime juice.
Stir till the whey water is clear
Strain in a thin cloth
Place a weight on the top and keep for sometime.
( I have always used ready-made paneer and I find it equally good. If you could invest so much time and patience, try this :) )

1 comments:

Sujatha said...

Awesome dish, made it today.
Needless to say, your site is my only inspiration to cook veg at home.