Paneer Butter Masala!

I know there are tons of Paneer Butter Masala or Paneer Makhani or Tikka Masala recipes out there. But Here is my version. Added under the directions are some other variations.

Oh yes, I did not take a picture because I dint think I will post this recipe:) It looks like every other Paneer butter Masala..:)
Heres one from the Hindu
My usual recipe
Ingredients:
  • 2 cups paneer cubes
  • 1/2 medium onion chopped
  • 4 medium tomatoes chopped
  • 1 Serrano chili pepper
  • 1 dried red chili
  • 1/2 teaspoon coriander seeds or coriander powder
  • 1/2 teaspoon cumin seeds
  • 4 cloves
  • 1 cardamon pod
  • 1/2 inch cinnamon stick
  • 2 bay leaves
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon turmeric powder
  • 2 inch ginger chopped
  • 6 medium sized cloves of garlic chopped
  • 1 Tablespoon dried Kasuri Methi. Fresh Fenugreek Leaves can also be used. (optional)
  • 1 cup cashews soaked in water for an hour
  • 1/2 cup milk or cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 Tablespoon oil
  • 1 teaspoon butter
  • chopped cilantro or grated beets for garnish
Directions:
  1. In a large pan, add oil and chopped onions and let cook on medium heat for 10 minutes or until the onions start to look nice and golden.
  2. Add in the spices( bay leaves, cumin, coriander, turmeric, methi seeds, cloves, cinnamon, cardamom and red chili) and cook for 2-3 minutes. You can roast these spices separately beforehand and keep them to be added at blending time as well.
  3. Add in the green Serrano chili and garlic and ginger and cook for another 5 minutes with occasional stirring.
  4. Cool the mixture a little and blend the onion spices mixture along with chopped tomatoes and soaked cashews.
  5. In the same pan, add butter and pour the blended mixture and kasuri methi or fresh chopped methi leaves, and cook on medium low heat partially covered for 20-30 minutes occasionally stirring on until the mixture thickens and starts to leave oil on the sides.
  6. Add in the salt sugar, milk or cream and paneer cubes and mix well. If the consistency of the curry is too thick, add some more milk. You can use water instead of milk too.
  7. Cook on medium-low heat, covered for 5 minutes. Taste and adjust salt and sugar. This dish is usually quite sweet in restaurants.
  8. Garnish with fresh chopped cilantro or grated beets or fried onions!
  9. Serve hot with Naan, Roti or Basmati Rice.
Variations:
1. Paneer cubes can be fried and added to the curry.
2. You can eliminate onions from the curry and just roast the spices and blend with tomatoes and cashews and follow the rest of the steps.
3. For Tikka Masala, use the onion free curry as mentioned above and add Paneer Tikkas to it. Paneer Tikka can be made by marinating Paneer in Yogurt and ginger-garlic paste, salt, red chili powder, cumin, coriander powder and other spices you like, and then grilled or broiled in the oven.
4. You can also use garam masala instead of the separate spices.
3. You can add additional cream and butter for garnish. Also beets grated and pickled in lime juice or vinegar make a great garnish.

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