Friday, 14 February 2014

Restaurant Style Paneer Butter Masala

There was a time when my husband did not regard me as a good cook. However, ever since we shifted out of India and I did not have anything much to do apart from looking after my baby (though that is hell of a task), my cooking skills have improved manyfold so much so that now I proudly post my creations online and have also managed to garner some appreciation for the same. That feels wonderful. What's even better is that now my husband makes request for his favorite dishes and enjoys them. So here is the recipe of his latest request, Paneer Butter Masala.

200 gms paneer
1 tbsp butter plus 1 tsp for garnishing
1 medium onion chopped
2 large tomatoes, chopped
1/4 cup cream
1 tbsp ginger garlic paste
1 tsp freshly roasted cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp sugar
1 tsp garam masala powder
2 tsp kasuri methi
Salt to taste
2 slit green chillies
2 tsp oil

Soak the paneer pieces in warm water. In a blender, make a fine paste with the tomatoes, onion, ginger, and garlic.
In a pan, heat the oil and butter. Add the slit green chillies. Now add the paste and fry on medium heat till the raw smell disappears. This is the most important step as this will ensure the beautiful red colored gravy without adding any food color. Continue frying till the oil separates from the paste. Now add the chilli powder, cumin powder, coriander powder, turmeric powder, and sugar. Stir. Now add 1 cup water and fry till the water dries up and forms a thick paste. Now remove the pan from heat and add the cream, garam masala, and salt. Mix well and put it back on stove. Add the soaked paneer pieces and kasuri methi. Add about 1/4 cup of the soaked paneer water and stir everything well. Bring it to a boil and finally add a tsp of butter and remove from flame. Enjoy your restaurant style Paneer Butter Masala with roti/naan or plain rice/pulao.

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