Sunday, May 9, 2010

Paneer butter masala

Paneer butter masala is a popular North Indian recipe, a recipe that most of the paneer lovers crave for. An ideal inclusion into special menus, paneer butter masala is a recipe that makes cooking enjoyable.

Preparation time: 30- 45 mins

Serves: 2

Paneer 200gms
Capsicum 1
Onions 2
Tomatoes 2
Coriander seeds 4tsp
Cumin seeds 1tsp
Fenugreek seeds 1tsp
Cashew nuts 10
Cloves 2
Cinnamon stick 1
Cardamom 1
Condensed milk 1 cup
Ginger paste 1tsp
Red chilli powder 1tsp
Kasuri methi 1 tsp
Butter 2tbsp
Pinch of turmeric

Salt to taste


Cut the paneer into cubes and shallow fry. Set aside.

Cut the capsicum into small cubes, finely chop onions.

Heat 1 tsp butter and fry finely chopped onions. Cool and grind to make onion paste.

Boil 2 tomatoes till they are soft and the peel withers off. Cool and grind to make tomato paste.

Dry roast and grind to fine powder: 4tsp dhania seeds, 1tsp methi seeds, cumin seeds, 2 cloves, 1 cinnamon stick, 1 cardamom.

Grind together 10 cashews and one cup condensed milk.

In a pan/kadai (Bandli/mookudu), heat 1 tbsp butter, add onion paste and ginger paste. Keep stirring till light golden brown and add red chilli powder, kasuri methi, pinch of turmeric, salt to taste, the roasted and ground dhania powder and sauté till the masalas are cooked.

Add tomato paste, cashew paste and a little water or milk as preferred and mix. Add chopped capsicum, cover and cook till the gravy thickens. The capsicum is steam cooked which will retain its flavor and is a nutritious way of cooking. Add the fried paneer cubes and cook for 2 mins.

Garnish with fresh and chopped coriander and serve with any of the Indian bread or flavored rice. Paneer butter masala can also be made with other veggies like cauliflower and green peas. The eyes might be reading, but the mouth is already watering, why the delay? Remove the hands from the mouse and let the feet enter the kitchen!

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