Thursday, June 19, 2014

Paneer Butter Masala

I am big fan of paneer and can have it any form. I am sure all would love panner which is protein rich and high in calories. Paneer butter masala is really rich & delicious gravy well accompanied with roti, naan, phulkas and pulao.

Paneer cubes – 200 gm
Red chilly powder – 1tsp
Coriander powder – 2 tsp
Garam masala powder – ½ tsp
Milk – ¼ cup
Kasuri methi - 1tsp
Almond – 8no
Sugar – 1/2 tsp
Salt to taste
Oil as needed
Butter – 1tbsp

To Roast & Grind:
Tomato – 2no
Onion – 2no
Green chilly – 1no
Cinnamon – 1”inch
Cloves – 2no
Ginger – 1”
Garlic pods – 4no
Oil – 2 tsp

  • In a pan heat oil and fry the paneer cubes till it turns golden brown. Remove from heat and immersed in warm water to maintain its softness.
  • Soak almonds in warm milk for 30 minutes and peel out the skin then grind into smooth paste and set aside.
  • Heat oil in a pan and add the items listed under roast & grind section. Fry the mix for about 5 minutes and grind the fried mix to smooth paste.
  • Heat oil in a separate pan and take the smooth paste created from the previous step and fry well until the raw smell goes off.
  • Now add garam masala, red chilly and coriander powder, salt and sugar and continue frying for 5 minute.
  • Add almond paste and crushed kasuri methi.
  • Now add a cup of water and cook well till the oil separates.
  • When the mixture becomes thick add milk and fried paneer immersed in water. Keep in medium flame and cook for 2 minutes.

  • At last add a tbsp of butter. Garnish with coriander leaves and serve hot with Roti or Naan.

  • Oil could be substituted with butter for a rich and tasty masala.
  • No almonds in store, no worries, you could get the same taste with cashew nuts, which will also give the same richness.
  • Instead of milk you could use Fresh Cream for garnishing. But remember to do an extra round of workout to burn out the cals.