Paneer Butter Masala Recipe:
Succulent Indian Cottage Cheese cooked in thick creamy, tangy gravy in North Indian style.
An all time favourite North Indian recipe, this paneer butter masala was made on demand from my brother. He’s about to leave for his higher studies soon and all he does these days is to cajole me or mom or with some emotional tirade about how he shall miss home food and get us into cooking his favourites every now and then. Though there’s still at least two months before he leaves but his drama has been on since couple of months already. Well the fact is that although we know that he is just playing smart, we just don’t mind pampering him for after all he’s the younger one and the apple of our eyes
So he came visiting yesterday and I made him this star North Indian dish using my mom’s recipe and a few of my own adjustments. The dish turned out absolutely top restaurant quality, thick creamy texture and soft succulent paneer (cottage cheese) with the hint of roasted coriander was indeed delicious. I can actually vouch for the recipe, make it once and you’ll never need to order it out ever.
Ps: – If you are wondering what happened to my resolution that I was boasting about only yesterday morning, let me tell you I just tasted the recipe. Only one small cube with just a tbsp of gravy, now that should be allowed. So much for losing weight, I am proud of myself.
Ingredients (Serves 4):
- 400 gms Soft and fresh Paneer (Cottage Cheese), cut into square slices
- 1 medium onion, finely chopped
- 3-4 large tomatoes, chopped
- 1 & ½ tsp Ginger paste
- 2 tsp Garlic paste
- 4 tbsp butter
- 1 tbsp vegetable oil
- 3 cloves
- A cinnamon stick, approx 2 inch
- 2-3 bay leaves
- 2-3 whole dried Red chilli
- 2 tbsp coriander seeds, slightly dry roasted and crushed
- 1 tsp Red chilli pwd
- 1 tsp Coriander pwd
- ¼th tsp turmeric pwd
- 1 tbsp thick fresh cream
- Heat 1 tbsp oil with 2 tbsp butter in a wok, add bay leaves, cloves, cinnamon, broken whole red chillies, half of the crushed coriander seed and sauté then till they are golden and fragrant, approx ½ a minute.
- Then add chopped onion and sauté for another ½ a min and add the ginger, garlic paste and fry for ½ a min and add chilli, coriander and turmeric powders and fry for a min. Finally add the chopped tomatoes and fry till the oil separates. Remove from heat, allow it to cool, discard the bay leaves and make it into a paste using a blender.
- Now again heat the remaining butter in a deep pan or wok add the pureed paste, add salt to taste and fry for 2 minutes on a medium flame. Stir in the sliced paneer, add half a cup of water and the remaining crushed coriander, and cover cook on low flame for 5 minutes.
- Remove from heat and let it rest for 2 minutes then mix cream gently, garnish with fresh coriander leaves and serve with Nan (Indian flat bread) or nay other bread.
Dos and Don’ts:
- Adjust chillies to your taste for I like it medium hot, reduce 1 or 2 red whole chillies if you want it milder.
- You may add another ½ tbsp cream for a mellower texture.
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