Paneer butter masala …the most famous
and classic Indian curry.This is the one thing we order whenever we go to a
vegetarian restaurant. Since the time I started cooking I ve been trying to
make this dish at home and have tried many recipes from various sources but every
time it ended up in a disaster. Then I just stopped experimenting with butter
paneer with a misconception that I cannot reproduce restaurant quality Butter
paneer at home. Whenever we buy Paneer we consume it as a stir fry or tikka.We
use to have chappathi or dosa for dinner .Finding a good and easy side dish
everyday is quite difficult .My husband prefers gravy side dish to tikkas.So I planned my own recipe on this dish and decided not
add any expensive ingredients like cashew or cream .Since I dont want totake a risk on something
which was never a success. But to my surprise it turned out extremely delicious
!!! Exactly the same or much better than that of what we have in restaurants. I would like to share this simple recipe with
you too..Please do try and surprise your spouse and guests with this delicious curry..
Preparation time-10min
Cooking time-20 min.
Serving-2 to 3
Ingredients
1.
Paneer-200gms,cut into cubes
2.
Onion-2 large,thinly sliced
3.
Ginger garlic paste-2tsp
4.
Tomato-2 medium ,roughly chopped
5.
Cumin seeds(jeera)-1/4tsp
6.
Cardamom-2 nos
7.
Kashmiry chilly powder-1tbsp heaped
8.
Garam masala-1tsp+1tsp
9.
Jeera powder-1/2tsp
10. Kasuri methi-2tbsp heaped ( it is dried leaves of methi (uluva)and is available in all supermarkets)
11. Oil-1tbsp
12. Milk-1cup
13. Butter-2tbsp
14. Salt
15. Wate-1 cup or more
16. Sugar-3/4tsp
17. Corinder leaves- 2 tbsps,chopped
Method of preparation
1.
Heat oil in a pan. Add cumin seeds
and cardamom.when it changes its color add ginger garlic paste and sauté for 2
min or till its raw smell goes.
2.
Add thinly sliced onion and salt into
this and cook until onion turns transparent and slightly brown.Add the chilly
powder,jeerapowder and 1 tsp garam masala.(keep the remaining 1 tsp garam
masala aside).sprinkle 1 or 2 tbsp of water and stir till the raw smell of
powders disappears. Add the tomatoes in and cook till melts. Lastly add kasuri
methi.Swith of the flame
3.
Allow the prepared masala to
cool.Grind it into smooth paste by adding little water.
4.
Pour it back into the pan ,add 1 cup of water
and boil the gravy in medium flame till it reaches very thick consistency.
5.
Add paneer and mix well. Pour 1 cup
of milk. Heat till it reaches smooth thick gravy. Check for saltiness.Switch
off the stove.
6.
Add butter and sprinkle remaining
garam masala,coriander leaves and sugar evenly .keep it closed for some time.
Enjoy this delicious curry with chappathi,naan
etc..
Notes: If the curry turns too thick
add little more water and just heat for few minutes.
Use only Kashmiri chilly as it gives right thickness and color to the gravy.If you
want to use normal chilly ,then reduce its quantity.
