Wednesday, February 27, 2008

Paneer Butter Masala

This is my first post. I'm starting with one of my favorite dishes.... Paneer. This is the gravy I order in restaurants most of the time. I hope you like it too.

Paneer-250 gms(cut into cubes, shallow fry, soak in hot water for 5 minutes, drain and keep aside)
onion- 2 big (puree)
Ginger& Garlic paste-1 1/2 tsp
Tomato -3 big (blanch & puree)
cashew nut paste-2tbsp
chilli powder-3/4 tsp
cumin powder-1/2 tsp
corriander powder-1/2 tsp
turmeric powder-1/4 tsp
garam masala powder-1/2 tsp
fresh cream-2 tbsp
kassori methi leaves-1/2 tsp (crush in your palm before adding)
Heat 1 tbsp oil and butter. Saute onion puree until golden brown. Add ginger garlic paste. After 2 minutes add all the masala powders and saute for a few minutes. Then put cashew paste, tomato puree and salt. Pour 1 cup water and boil for 5 minutes. check for taste. Reduce heat and add paneer cubes. Let the gravy simmer to required consistency. Switch off the stove and add cream and methinleaves. combine well.This curry goes well with fried rice, pulav and rotis.
Note: I did not add color to my gravy. If you desire a red color gravy , You can either use kashmiri chilli powder or a little red food coloring.

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