Butter Paneer

One of the most popular dish in all the Indian restaurants !! Indian Cottage Cheese (Paneer) simmered in sweet, sour, tangy, spicy & creamy tomato gravy, topped with cream and served with Butter Roti or Nan!! 

 

Ingredients: (Serves approx.3)

• 200 gms Paneer (Indian Cottage Cheese) cut into cubes

• 1 Onion finely chopped

• 150 gms Tomato Puree

• 3 tbsp Butter

• 1/2 inch Ginger grated

• 1 Green Chilli cut lenthwise

• 2 inch Cinnamon Stick

• 5-6 Green Cardamon Pods

• 4-5 Cloves

• 5 Soaked Cashew

• Cream (for garnish)

• 1 tsp Kashmiri Red Chilli Powder

• 2 tsp Coriander Powder

• 2 tsp Honey

• 2 tsp Kasuri Methi Powder (Dry Fenugreek Powder)

• Salt 

• Lemon Juice for garnish

• 1 tbsp Oil to fry paneer if needed

Method:

• In this preparation you may add fresh panner cubes or in a tablespoon of oil shallow fry the paneer for better texture.
• 
  
• In a blender add soaked cashew and grind to a fine paste.

• In a sauce pan add butter, cinnamon stick, green cardamon pods, cloves, green chilies and ginger. Saute for 30 seconds. 

• Add finely chopped onions and cook till they become translucent. Do not brown the onions.

• Once onions are cooked add tomato puree and mix well. Add kashmiri red chilli powder & coriander powder. Now cook this mixture till oil starts separating from it. 

• Add cashew paste, kasuri methi powder (dry fenugreek powder), salt and honey. Mix everything well and cook for 2-3 minutes. Keep on stirring the mixture as it may stick to the bottom of the pan due to cashew paste. you may used cream instead of cashew paste.

• Now add the panner cubes and mix again. Simmer for 5 minutes.

• Butter Paneer is ready.

• Garnish with cream.

• Serve hot with a flatbread of your choice.

*Squeeze some lemon juice for that extra flavour! 

"Thank you for visiting My Blog"!!

Kadai Paneer

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home.

Ingredients: (Serves 4)

Kadai Masala:

• 2 Cloves

• 2 tbsp Coriander Seeds

• 1 tbsp Cumin Seeds

• 1 Dry Red Chilli

• 1 inch Cinnamon 

• 5-6 Black Peppercorns

• 1 tsp Fennel Seeds

For Onion Tomato Masala:

• 2 Onion cut lengthwise

• 1 Tomato roughly cut

For Gravy:

• 1 tbsp Ginger Garlic Paste

• 2 Green Chilies cut lengthwise

• 1 Onion cut in squares  

• 1 Capsicum cut in squares ( You may use any colour capsicum of your choice)

• 1 tsp Red Chilli Powder

• 2 tbsp Cream or Homemade Malai

• 150 gms Paneer cut in Cubes

• 1 tsp Tomato Sauce (Optional)

• 1 tbsp Amchur Powder ( Raw Mango Powder)

• Water to cook 

• Salt as per taste

• 2 tbsp Oil for cooking

Method:

For Kadai Masala:

• Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.

• Once roasted transfer the spices onto a plate and let them cool to room temperature.

• In a blender add the above cooled spices and grind to a powder.

• Kadai Masala is ready.

For Onion Tomato Masala:

• In a pan heat 1tspn of oil and add onions (julliene cut) and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.

• Once this onion tomato mixture comes to room temperature, blend it along with 1tbsp of amchur powder to a fine paste. Add a teaspoon of water if required while blending.

For Gravy:

• In a pan/kadai heat oil, add green chilies along with ginger garlic paste. Saute till raw smell of ginger garlic fades away.

• Add onions and capsicum cut in squares and saute for 2 minutes. Now add the onion tomato masala paste and mix well. Add red chilli powder, kadai masala which we prepared along with a teaspoon of tomato sauce and mix well.
  

• Add water as per the consistency of  gravy required and cook this masala till oil starts separating from the mixture.

• Add salt and cream, check for seasoning. Add the paneer cubes and mix very gently taking care that the paneer pieces do not break. 
  

• Cover and cook for 5-7 minutes.Stir occasionally.

• Kadai Paneer is ready.

• While serving drizzle cream on top and serve with Nan or Paratha.

Tip: You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.