Friday, July 25, 2008
Paneer Butter Masala
The aroma of this dish is so soothing to my soul that even the best of any NV dishes can wait when this dish is on the menu.
This is yet another popular desi dish...mostly in North India. But for sure people in south cherish it as much too.
Back home I never even attempted to make this at home...cause you get the best of best at our North Indian restaurants. But here the longing for this dish made me to venture cooking it at home.
At times due to time scarcity I use the ready made President Choice Butter chicken sauce after i season cut onions with with some whole spices and ginger garlic paste. But the traditional way is made from scratch.
Paneer - 500gms
Tomatoe puree - 1/2 - 3/4 tin, (400gms)
Onions - 2 large ground into a smooth paste
Cashew - 10 soaked in enough water and ground into paste
Ginger-Garlic paste - 3 to 4 tsp
Garam Masala - 1 tsp
Chilli powder - 2 tsp
Dhaniya Powder - 2 tsp
Red Colour -1 tsp(optional)
Butter - 50gms + 50 gms + 50gms
Whole Spices - 1/2 tsp (optional)
Salt to taste
Cream - 1/2 cup
Coriander Leaves to garnish
Saute paneer in 50gms of butter until it becomes golden brown and keep aside.
In a kadai melt another 50gms of butter, add whole spices if using and saute onion paste till cooked.
Now add the ginger garlic paste and fry a little.
Add the tomato puree and cook till the raw smell is gone.
Add the chilli powder,dhaniya and powder garam masala powder.
Add 1/2 cup water.
Allow the gravy to boil.
Add the cashew paste and stir well.
Now add the paneer cubes to the gravy masala,
Mix the food colour in 1/4 cup of water and add it to this gravy.
Allow it to boil for 3-5 mins
Add a few coriander leaves and remove from heat.
Garnish with fresh cream and remaining coriander leaves.
Serve hot with flavoured rice or Roti/Paratha.
This is my entry for the event "Paneer - a delicacy" hosted by Vandana Rajesh of Cooking up something nice
Also since paneer is rich in protein I'm sending this to the event "Eat heathly - Protein Rich" hosted by Sangeeth of Lets all Cook