Paneer Butter Masala

Paneer Butter Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

4 Servings

Active Time: 35 mins

Total Time: 35 mins

INGREDIENTS

• 3 big tomatoes - pureed
• 250 g paneer - cubed
• 2 big onions
• 1 bay leaf
• 2 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 3 tbsp cashew nut paste
• 1/2 tsp turmeric powder
• 1 tsp dhania powder (dry coriander powder)
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp tandoori masala (optional for color)
• 2 tsp garam masala powder
• salt and lemon juice - to taste
• 3 tbsp butter
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

PREPARATION

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
• Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
• Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
• Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
• Garnish with coriander leaves. Serve the paneer butter masala with any bread of your choice, pulao or simply jeera rice.

tandoori dish

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Malai Kofta

Hello Everybody,

Wish you all a very Happy and Prosperous and Blasting New Year. Here you go with the first recipe dat i made at home...

Ingredients:

Gravy:

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 3 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic crushed
• 1" cinnamon
• 6 cloves
• 6 cardamoms
• salt to taste
• 3 tbsp. ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 20 gms. cashewnuts
• 20 gms. raisins
• 4-5 green chillies chopped fine
• 1/2 tsp. ginger grated
• 1 tsp. coriander chopped
• 1/2 tsp. cumin seeds
• salt to taste

Garnish:

• 1 tbsp. grated cheese or paneer
• 1 tbsp. chopped coriander

Preparation:

Koftas:

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava (Optional: You can deep fry the koftas also.)
7. To serve place warm koftas in a casserole.
8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
9. Garnish with grated cheese and chopped coriander.

vegeterian recipe

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