Paneer butter masala

Ingredients:

Paneer-250 gms
(cut into cubes, shallow fry, soak in hot water for 5 minutes, drain and keep aside)
butter-1tbsp
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)
salt

Procedure:
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

Paneer Mattar Masala

If you would have seen my comments in other blogs you will surely know that I'm a paneer lover. I love it fresh, deep-fried or incorporated in any dish. I'm always in search for the ideal paneer recipes that have that special restaurant taste. My favorite is paneer butter masala and my hubby's favorite is paneer matar masala. So here is the recipe for his favorite dish.

Ingredients:
Paneer- 300 gms
Green peas- 3/4 th cup (dried ones)
Onion- 2 1/2
Ginger garlic paste- 2 tbsp
tomatoes- 4 or 5
green chilli- 5
garam masala- 1 tsp
yogurt- 1 cup
red chilli powder- 1 tsp
corriander powder- 1 tbsp
heavy cream- 50 ml
saffron- a pinch
cashew paste- 1 tbsp
corriander leaves- handful
oil- 3 tbsp
salt- as required
sugar- a pinch
kassori methi - 1 tsp

Procedure:
Soak dried peas in water overnight. Next day boil it with some salt until almost cooked. You can skip this step if you use frozen peas. Next bring water to a boil and put the tomatoes in it. Boil for 5 mins . Take out the tomatoes and wash it in cold water. Peel off the skin and make a puree. You can skip this step also if you have use readymade tomato puree, but I'm sorry I do not have the measure for that. Boil onions in water for 8 mins. Strain and puree.

Heat oil in a pan and fry the onion paste for 5 mins. Then add ginger-garlic paste and fry for 5 more mins. Next add chilli powder, garam masala and corriander powder. Stir well. Now add tomato puree, cashew paste ,salt and sugar. Cook till the oil seperates. Next add yogurt (beaten smooth). cook for 10 -12 mins till oil floats on top. Add little water, boiled peas and saffron.

Cut paneer into cubes and shallow fry in a non-stick pan with a spoon of oil. Put the fried paneer in hot salted water for sometime. When it's time to add it to the gravy just strain the water and use it in the curry.

Add paneer and boil for another 3 mins. Finally add cream, crushed kassori methi (soak in water for sometime to make it soft), corriander leaves and fried green chilli. Cook till you get the desired consistency. Increase the water level according to the your preference of texture.
Enjoy it with hot buttered naan or fried rice. It tastes just awesome.

Paneer Mattar Masala & more Awards

If you would have seen my comments in other blogs you will surely know that I'm a paneer lover. I love it fresh, deep-fried or incorporated in any dish. I'm always in search for the ideal paneer recipes that have that special restaurant taste. My favorite is paneer butter masala and my hubby's favorite is paneer matar masala. So here is the recipe for his favorite dish.

Ingredients:
Paneer- 300 gms
Green peas- 3/4 th cup (dried ones)
Onion- 2 1/2
Ginger garlic paste- 2 tbsp
tomatoes- 4 or 5
green chilli- 5
garam masala- 1 tsp
yogurt- 1 cup
red chilli powder- 1 tsp
corriander powder- 1 tbsp
heavy cream- 50 ml
saffron- a pinch
cashew paste- 1 tbsp
corriander leaves- handful
oil- 3 tbsp
salt- as required
sugar- a pinch
kassori methi - 1 tsp

Procedure:
Soak dried peas in water overnight. Next day boil it with some salt until almost cooked. You can skip this step if you use frozen peas. Next bring water to a boil and put the tomatoes in it. Boil for 5 mins . Take out the tomatoes and wash it in cold water. Peel off the skin and make a puree. You can skip this step also if you have use readymade tomato puree, but I'm sorry I do not have the measure for that. Boil onions in water for 8 mins. Strain and puree.

Heat oil in a pan and fry the onion paste for 5 mins. Then add ginger-garlic paste and fry for 5 more mins. Next add chilli powder, garam masala and corriander powder. Stir well. Now add tomato puree, cashew paste ,salt and sugar. Cook till the oil seperates. Next add yogurt (beaten smooth). cook for 10 -12 mins till oil floats on top. Add little water, boiled peas and saffron.

Cut paneer into cubes and shallow fry in a non-stick pan with a spoon of oil. Put the fried paneer in hot salted water for sometime. When it's time to add it to the gravy just strain the water and use it in the curry.

Add paneer and boil for another 3 mins. Finally add cream, crushed kassori methi (soak in water for sometime to make it soft), corriander leaves and fried green chilli. Cook till you get the desired consistency. Increase the water level according to the your preference of texture.
Enjoy it with hot buttered naan or fried rice. It tastes just awesome.