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Wednesday, October 10, 2012

Paneer Butter Masala


Looks like a long list of ingredients...but don't worry  most of the things are there in ur kitchen pantry in case if u r a regular cook. Few things mentioned in the list are a must to prepare any mughlai dish e.g kasoori methi, cashew nut paste, shahi jeera and even if you buy them they will definitely go a long way and help u impress your guest for any dinner party. Cashew nut paste is a must have in my freezer and to make it more healthy I do add half qty of melon seeds with cashew nuts and make a smooth powder and store in a zip lock bag. 


Ingredients:


  • 200 gms paneer cubes
  • 50 gms butter (2 tbsp)
  • 1 cup onion finely chopped
  • 2 large tomatoes chopped (ripe & red)
  • 1 tbsp grated garlic
  • Pinch of red orange colour (optional)
  • 1/4 tsp methi(fenugreek) powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp shahi jeera (black cumin)
  • 1 tsp red chili powder (according to preference)
  • 1 1/2 tsp roasted cumin powder
  • 1 tbsp tomato puree
  • 1/4 tsp garam masala powder
  • 1 tsp any brand chicken tikka masala
  • 1 tsp sugar
  • 4 tbsp fresh cream
  • 2 tbsp cashew nut paste
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • Salt to taste

Method:


  1. Remove paneer from freezer, thaw at room temperature and place it in a bowl of warm water for few min. When soft cut into cubes and keep aside (can shallow fry if u like).
  2. Heat butter, add shahi jeera and onion and fry till soft and light golden. Then add garlic and tomatoes, fry till oil separates.
  3. Now add  spices like turmeric, red chili powder and roasted cumin powder. Fry for a minute add little water if needed. Also add kasoori methi, methi powder (optional), garam masala powder, tikka masala, food color, cashew nut paste/ powder, tomato puree and sugar. Fry the masala well without burning it and if needed can add some water if gravy sticks around. Adjust the consistency as you require and add salt. 
  4. Finally add paneer pieces and cook on low flame for 5 to 7 min. Slowly add cream and keep stirring and cook for 2 more min. Garnish with chopped coriander leaves and serve hot with naan or pulao.

serves 4

Tips:

1)If you want the restaurant look in your gravy, then grind the whole mixture after step 3 into a smooth paste and return it back to sauce pan and continue with step 4. you can do this for you dinner parties.
2) To go light on your paneer, do not add cashew nut paste and substitute cream with 1/2 cup milk.




5 comments:

  1. ANOTHER KID FRIENDLY RECIPE BUT LOVED BY ADULTS TOO , jazakallah

    ReplyDelete
  2. is it sugar or salt? coz there no salt in the recipe
    also can u do a recipe on bbq chicken rice

    ReplyDelete
    Replies
    1. Hi Anam....Both sugar and salt you have to add and both are mentioned in the recipe if you see carefully.

      Delete
    2. Hi Anam....Both sugar and salt you have to add and both are mentioned in the recipe if you see carefully.

      Delete