Long time back when we used to live in India, my husband came on a trip to US with one of his colleagues Neeraja. They went shopping together and landed up buying the same clothes and jackets for their children. So in couple of work parties my daughter had the exact same attire as Neeraja’s daughter. It was pretty funny. Couple of months back Neeraja came to visit us and I was reminded of this incident.
Since Neeraja is vegetarian I made Paneer Butter Masala along with some Doi Phulkopi. Here goes the recipe for the former as requested by Neeraja.
- 200gms paneer cut into cubes
- 3tbsp. finely chopped onion
- 1tsp. ginger paste
- 1tsp. garlic paste
- 1tsp. cashew powder
- 1tbsp. tomato paste or tomato puree
- 1tsp. coriander powder
- 1tsp. cumin powder
- 1tsp. Kashmiri red chili powder
- 1/2tp. garam masala powder
- 1/2tsp. chicken tandoori masala
- 1tbsp. tomato ketchup
- 1/2 tsp. kasuri methi (Dry fenugreek leaves)
- 1/2 cup milk
- 1tbsp. sugar
- Salt to taste
- Chopped cilantro
- 1/2 cup fresh cream or whole milk
- 4tbsp. butter
Cut paneer into medium cubes and dunk them in lukewarm water. Keep one or two cubes aside for garnishing.
In a bowl take garam masala powder, cumin powder, coriander powder, chicken tandoori masala, chili powder, cashew powder, tomato ketchup, kasuri methi and mix well. Slowly add 1/2cup of milk and whisk it o make a smooth mixture. Keep it aside.
Heat butter in a pan and add chopped onion to it. Fry on low heat till they become translucent. Add ginger garlic paste to it and sauté till the raw smell goes away. Add tomato paste and fry till you see a fine line of oil oozing out of the spices.
Add the liquid spice mixture you made before and stir everything well. Cook it covered for 3-4 minutes and then turn off the heat. cool it down completely.
Transfer the mixture in a blender and blend it really well. Now strain this mixture to get a smooth and silky gravy.
Transfer the strained gravy to the pan and once again bring it to boil. Drain the water and add the paneer cubes to the gravy. Sprinkle salt and sugar to it and give a gentle mix. Let it simmer for 2- 3 minutes and then pour the fresh cream over it. Mix once again before you turn off the heat. Garnish with chopped cilantro and shredded paneer.
Serve with naan or roti.