Paneer is something which my children eat without a fuss Alhamdulillah. So I try out different recipes with it.Sometimes I feel making side dishes with Paneer is far easier than with other non-veg or vegetarian sides.Both dry and the gravy type recipes made with this cottage cheese is loved by all.
Today's recipe is Paneer butter Masala, where the Paneer is cooked in a thick creamy tomato based gravy which goes well with any type of rotis or even with rice.
Paneer cubes 200 gms
Onion 1 medium finely chopped
Tomatoes 2 ripe ones roughly chopped
Ginger a small piece
Garlic 3-4 pods
Green Chilly 2
Kashmiri red chilly powder 1 tsp
Coriander powder 11/4 tsp
Garam Masala 1/4 tsp
Cumin powder 1/4 tsp
Kasoori Methi 1 tsp
Cashew nuts 12 nos
Milk 3/4 cup
Water 1/2 cup
Sugar 1/4 tsp
Bay leaf a small piece
Oil 11/2 tsp
Butter 1 tbsp
Salt to taste
Things to prepare
1.Soak the Cashew nuts in hot water for sometime,then take it out and blend with milk into a smooth paste.
2.Blend the roughly chopped tomatoes.
3.If using frozen Paneer defrost it and immerse it in a little warm water until use.
4.Grind the Ginger and Garlic into paste form.
-Heat oil and 1/2 of the butter in a pan over medium flame and add the Ginger Garlic paste and the bay leaf.Saute till it gives out a nice smell(till light brown),now add in the finely chopped Onion.
-When the onion turns translucent add the slit green chillies.
-Now add the blend Tomato and saute well till oil oozes out,add in the chilly powder, coriander powder and mix well.
-Add the Cashew nut paste and Water and let it boil,add in the cumin seeds powder,Garam masala powder,salt and sugar.
-Squeeze the paneer out from water and add into the gravy.Give a mix.Let it boil for 2-3 minutes(Don't cook for a longer time)
-Rub Kasoori methi in between your fingers and add to the gravy.
-Lastly add in the remaining butter and switch off the flame.
-Ready to serve.