Paneer Butter Masala

Paneer Butter Masala/ Paneer Makhani

1.       Paneer – 250 gm (cube them and fry till they are golden brown and transfer this to a cup of hot water and keep it aside for 5 minutes; then squeeze them)

2.       Onion – 2 big (sliced)

3.       Tomatoes – 3

4.       Green chilli - 2

5.       Butter – 3 table spoon

6.       Ginger and garlic paste – 1 tbsp

7.       Cashew nut paste – 2 tbsp ( you can also use couple of raisins when you make cashew paste)

8.       Clove – 2

9.       Bay leaf – 1

10.   Powders :

·         Turmeric – 1/4 tbsp

·         Cumin and coriander powder – 1 tbsp

·         Cardamom powder – ½ tbsp.

·         Garam masala – 1 tbsp

·         Kashthuri meethi and tandoori powder – ½ tbsp each (optional)

11.   Fresh cream or yogurt – 3 tbsp

12.   Salt

13.   Oil – 1 ½ table spoon.

Method:

1.       Heat oil in a pan and add clove and bay leaf; fry this for one minute in medium heat.

2.       Add sliced onion with a pinch of salt and cook for 6 minutes (covered).

3.       Add ginger garlic paste followed by green chillies and cashew paste and fry for another two minutes.

4.       Add the powders, turn the heat to low and stir well for some time.

5.       Allow this to cool down, transfer this to a food processor and grind well to get a smooth paste.

6.       Blanch tomatoes in hot water for some time and remove the skin, before doing so give a small knife cut in tomato skin then it is easy to peel).

7.       Heat butter in the same pan, we already prepared and transfers the onion masala puree to this and let this simmer for 3 minutes.

8.       Meanwhile make a puree out of the tomatoes and add this to onion masala and let it simmer for another 5 minutes.

9.       Add the paneer cubes and let this simmer for further 5 minutes.

10.   If you like a dry curry you can serve this straight away garnished with cream or yogurt

11.   If you prefer gravy add 1 cup of hot water and allow this to boil and let it simmer for some time, then serve.

(This method is different from the conventional method; will post the conventional method soon)

Butter Paneer/ Paneer Curry

Butter Paneer/ Paneer Curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Paneer Curry:

Paneer - 250 gm
Onion (small) - 2
Tomato chopped - 1
Ginger & garlic sliced - 1 Tsp
Red chilli powder - 1/2 tsp or Kashmiri chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Dry fenugreek powder - 1/2 tsp
Cumin seed - A Pinch
Mustard seed - A pinch.
Butter - 1 tsp.
Fresh curry leaves - few.
Salt
Hot water -1 cup
Optional items:
Coconut flesh cut length wise few.
Fresh cream - 1 tsp.
Cashew nut paste - 1 tsp.
Potato thin slice- few

Method.

Heat oil in a pan add butter and once it is hot add mustard seeds once
it pop up add cumin seed, ginger and garlic( coconut flesh and
potatoes-optional) fry for one or two mins, add curry leaves.
Add sliced onion with a pinch of salt cover it with a lid and cook for
6 mins in low flame.
Add all the powder and stir well for 2 mins in medium flame.
Add chopped tomato, stir well, cover and cook for further 2, 3 mins
(add cashew nut paste and fry for 2 mins- optional) or till the oil
starts separating .
Add the cubed paneer stir well for another 2, 3 mins.
Add hot water ( you can reduce the amount of water if you want) Cook
the curry in low flame for further 6- 8 mins.
Once it is done remove from heat and garnish with fresh cream. Serve warm.
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Paneer masala

Paneer Masala.
.....................
Paneer =250grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of
ginger-garlic& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .

Method:


1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it istransperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat tillthe gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deepfry this paneer in oil until it is golden brown)Do not cook for morethan a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you arecooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.