Thursday, April 18, 2013

Paneer Butter Masala

Initially I never liked Paneer but Now I have now become a fan. Been trying many kinds of Paneer dishes and all are being successful so far.I got this recipe from my Sister- Neelima Janumpally.

Paneer - 1/2 cube (5 oz)
Onion -1 big
Cashew nuts-4-5
Turmeric -pinch
Tomatoes- 2 big
Cloves- 3
Cardamom- 2
Cinnamon stick- 1/2 inch
Ginger garlic paste- 1tsp
Red chilli powder- 1tsp
Salt- as per taste
Dhaniya powder-1 tsp
Whipping cream - 2-3 Oz

Boil tomatoes for 8-10 minutes. Let it cool, peel the skin and cut them in to pieces.

Take 2 tbsp oil in a pan, add cloves, cardamom, cinnamon stick, Cashews, turmeric and julienne style cut onions (length wise).

Once the onions turn light brown in color, take them in a blender and blend it well.

Cut Paneer pieces in to small cubes and fry them till light brown in color in the same pan where you have fried onions (No need to add extra oil).

Once you have blended the onions, add boiled and peeled tomato pieces and blend it really well.

Now take a pan, add 2 tbsp of oil and Ginger garlic paste.

Fry it for few seconds and add Red chilli powder, salt and dhaniya powder.

Then add the blended onion-cashew-tomato mix.

Let it cook for 6-7 minutes by constantly mixing it.

Once the oil oozes out,Add whipping cream, fried paneer pieces and mix it well.

Take the curry into a serving bowl.

Enjoy with Naan/Roti/Jeera Rice!