Monday, 12 November 2012

Paneer butter masala.

 I remember in our school days, whenever we went to a restaurant, the first thing we ordered was naan and paneer butter masala. This was a very famous north Indian dish which we all loved and north Indian dishes were a rarity at home. Ah well times change…

Onion – 75 grams
Tomatoes – 50 grams
Paneer – 100 grams
Ginger – 5 grams
Garlic – 5 grams
Milk – 50 grams
Butter – 25 grams
Cloves – 2 nos
Cardamom – 1
Cinnamon – 0.5 inch
Fennel seeds – 2 grams
Coriander powder – 10 grams
Chilly powder – 10 grams
Turmeric powder and salt to taste

To garnish
Coriander leaves
Mint leaves
Butter – 5 grams

  • Chop the onions and tomatoes.
  • Dice the paneer into cubes
  • In a kadai, add half the butter.
  • Fry the diced paneer until it turns slightly brown. Drain and keep it aside.
  • Add the remaining butter. Once the butter heats, add onions, garlic, ginger, cloves, cinnamon, cardamom, fennel seeds.
  • Saute for a few minutes until the onions are mushy. Now add the tomatoes and sauté for about 2 minutes.
  • Remove from heat. Cool and grind this into a fine paste.
  • In the same kadai, add this paste and add the milk, turmeric powder, salt, coriander powder, chilly powder.
  • Mix well and let it boil. Now add the fried paneer and let it boil for another 1 minute.
  • Remove from flame. Garnish with coriander leaves and mint leaves.

Before serving drop in a spoon of butter in the bowl and then serve.
This dish is a good combination for rotis, chapathis, naan and alo with ghee rice.

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