Paneer Butter Masala

I haven't slept well in the last 1 month properly. I am looking for a soundless 8 hour sleep & I don't know when that dream will come true. I had picked up some roast chicken from Fair price the other day & had fed Zion also some. After eating that he had a bad stomach pain & lose motion. Last night he was getting up every 3 hours with stomach pain & lose motion:(. My poor boy couldn't sleep well nor we could. Later got to know even hubby had a bad stomach. I rarely give outside food to Zion. Since he had mutton cutlets in the afternoon, I thought will give him some chicken for dinner. From now on I am not buying those roast chicken anymore. These roast chicken looks really nice & they are very cheap like 6 or $7 dollars for the whole chicken. Since I was out the whole afternoon shopping, thought will pick this up for dinner. Now I regret badly feeding my boy:(

Coming back to today's post, I was surprised to see No Paneer Butter Masala recipe in my blog. This is one dish I make so often at home. You know the most common dishes that we make are the missed out ones in the blog:) I figured it out that I also haven't updated recipe for Chicken Butter Masala. My Paneer Butter Masala recipe is always a hit at home & also among my friends. I find this recipe very simple & easy. No one can go wrong with this recipe. Depending on your diet you can add more cashews or cream. I mostly skip adding the cream part in my recipe when I make it for us. Some times I also replace cashew with Almonds & that too tastes very good but different. Never fry your Paneer while making butter masala. Frying it will kill the natural Paneer flavour & it will make the paneer hard. I have used fresh home made paneer in this recipe. I find home made paneer more softer & creamier. This is how I made it.

Cooking time: 30  minutes
servings: 4 people

Ingredients:

• 1 large onions chopped
• 2 large tomatoes chopped
• 1 Tbspn ginger garlic paste
• 1.5 cup Paneer cubes
• 1/4 cup cashew nuts
• 1/2 Tbspn coriander powder
• 1/2 tbspn cumin powder
• 1/2 tbspn chili powder
• 1/2 Tspn garam masala powder
• 1/2 Tbspn kasoori methi
• 1 Tspn cumin seeds
• 1 cup hot water or more if required
• salt as per taste
• 1 tspn sugar
• coriander leaves  & green chilis to garnish
• 1/4 cup cream or milk
• 1 Tbsp oil
• 1 Tbsp butter

Directions:

1. Soak cashew nuts in hot water for at least 20 mins & then make a paste of it.
2. Boil chopped onions in 1 cup of water until they are translucent & make a paste of this.
3. Soak the tomatoes in the hot water, peel the skin & puree the tomatoes in the blender or mixer.
4. In a heavy bottom pan, add oil fry cumin seeds for few seconds. Now add in ginger garlic paste, onion paste & tomato puree.
5. Cover the lid of the pan & cook this on low flame for about 5 to 6 minutes. Add a little water if required.
6. Now add in all the masala's except kasoori methi & saute well. Throw in 1 tbspn of butter  & sugar now in to the pan. Mix this well & keep sauteing for around 3 to 6 mins
7. When the raw smell goes off  & when you see fat separation, you can add in cashew paste & 1/2 cup of hot water. Saute this for a minute until its well combined.
8. Finally add in the cream, Paneer, Kasoori methi & mix well. Turn of the heat after one boil. Close lid & allow it to rest for at least 10 minutes before you dig in:) Add more water if you want.
9. Garnish the dish with coriander leaves, chopped green chilis  & some fresh cream.

Note:

• Make sure you keep the pan closed or else you will have a messy kitchen.
• You can add in some red colour if you want. This will make the paneer look like the restaurant style.
• Use fresh Paneer for the best taste. If you are using frozen Paneer, then soak them in hot water for atleast 1/2 hour so that they come back to room temperature.
• I havent added coriander leaves in this presentation but have added it just before serving this dish for dinner.

 

Kadai Paneer

I love Paneer & I make Paneer dishes more often. I made this dish tonight for dinner to go along with Roti. Although I have made Kadai Paneer in the past many times, I thought of trying a different recipe this time. Upon doing some research, I really loved Rak's Kadai Paneer recipe. I just followed the way she had mentioned. Even I make the same way, except that I don't add coarse coriander & kasuri methi. This recipe turned out very good. Just a few changes in the ingredient really took my regular kadai Paneer recipe to a different level.

Ingredients

1 Cup Paneer cubes in room temperature
2 large tomatoes chopped
2 medium onion chopped
1 Medium green capsicum
2 green chili deseeded & slit
1 Tspn ginger & garlic chopped into small pieces
2 Tbsp Oil
1 Tbspn toasted & crushed whole coriander seeds
1 tspn Kasuri Methi
1/4 Tspn Sugar
Salt as per taste
Coriander leaves & 1/4 tspn of crushed corinders seeds to garnish
Masala powder

• 1 Tbsp Coriander powder
• 1/4 tspn turmeric powder
• 1 Tspn Kashmiri chili powder

Method:
In a Kadai/ Pan/ Wok add 2 tbsp of oil. Once the oil is heated add in crushed coriander seeds, ginger garlic pieces, onion & fry them till they are translucent. Now add in chopped tomatoes, green chilis,  all the masalas mentioned in the above list & fry them till you see fat separation. which will take around 3 to 4 mins. Now add in the kasuri Methi, salt, sugar give it a good mix. Now add the Paneer & cook this for a minute with closed lid. Finally add in the capsicum give it a good stir. Turn off the flame & close the lid. Garnish the dish with fresh coriander leaves just before serving. Kadai Paneer is ready!

Here is the step by step pictures

 

Malai Kofta

 

Malai Koftas are one of my favourite veggie recipes. Some how in the restaurants the koftas are not good. Although the gravy will taste good but the filling in the koftas will be just potatoes or a big lump of flour. I love to make this dish when i have guest at home. I made this last week when I had invited my friends family home for dinner. My friends inlaws loved this curry a lot & were all praises about my cooking skills. I have posted Malai kofta recipe in the past, however this one is a richer & better version. The gravy is very rich, the koftas are so flavourful & tasty. This is my hubbys fav dish too. This goes very well with Roti & Rice. Lets get cooking this now...

 

 

INGREDIENTS

For koftas
3 medium Potatoes, boiled and mashed
1/2 cup Cottage cheese (paneer), grated
2 Green chillies, seeded and chopped finely
1/5 cup chopped beans, carrots & green peas (Boiled & slightly mashed)
3 Tbsp Raisins
2 Tbsp chopped cashew nuts
1/4 Tspn Cumin Powder
1/4 Tspn Coriander Powder
1/4 Tspn Chili Powder
1/4 Tspn Garam Masala
1/4 cup Cornflour/ corn starch
Salt to taste
Oil for deep-frying

For gravy

3 medium Onions, roughly chopped
1 Tspn Cumin seeds
3 tablespoons oil
1 tablespoon Ginger garlic paste
2 Green chillies, chopped
1 Teaspoon Coriander powder 
1/4 TspnTurmeric powder
1 tspn cumin powder
1/2 cup Tomato puree
1/2 cup Fresh cream
1 tspn Garam masala powder
1 Tspn Kasuri Methi
1/ 4 Tsp Amchur Powder
1/4 cup Almond & Cashew nuts (Make a paste of this)
Coriander leaves for Garnish
Salt to taste

METHOD
For the koftas mix potatoes, paneer, all vegetables, masalas and salt. (Make sure the water in the vegetables are completely drained)Divide into 10 - 12  equal portions. shape them into balls, roll them over corn flour (Coat them) Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Make sure the oil is very hot. Fry for around 3 to 4 mins.  Drain excess oil on absorbent paper and keep them warm.

For the gravy: Heat 2 tbsp Oil in a Pan, add Ginger garlic paste, onion & fry them till they are translucent. Now add in tomatoes & fry till the tomatoes are soft. Once this mixture is a little cool blend it & make a puree. In the same Pan add another tbsp of oil, cumin, blended puree, all the masalas mentioned in the gravy list. Fry this well for about 5 mins or until you see fat separation. Now add in the ground Almond cashew paste, Kasuri Methi & Cream. Bring this mixture to a boil & turn off the heat. Finally add in the fried Koftas into this gravy just before serving. Garnish them with coriander leaves. Yummy Malai koftas are ready.

 

Rich Paneer Mutter Masala

This is an extension to the earlier recipe that I posted on easy Mutter Paneer Masala. This is a Rich gravy/ sauce & definitely not for the everyday menu though:). It gets the richness from Cashew paste & thick cream. Very delicious & you can go on having many Rotis with this delicately flavored curry.  

Ingredients: Serves 4

• 1 Medium size Onion Chopped
• 1 medium size Tomato
• 1 cip Paneer cubed
• 1 cup Green Peas (I used frozen)
• 1 Tbsp Ginger garlic paste
• 1/2 Tsp cumin powder
• 1/4 tsp turmeric powder
• 1 Tbsp Kashmiri powder
• 1/2 Tsp Coriander powder
• 1/2 Tsp Garam Masala
• 1 Tsp kasoori methi
• 1/4 Cup Cashew
• 1/4 Cup thick cream
• 2 Tbsp Oil
• Salt as per taste

Method:

In a Pan add 1 Tbsp oil, fry ginger garlic paste, onion, tomatoes until its mushy. Remove from heat. once cooled grind this into a smooth paste along with Cashew Nuts. In 1/4 cup of hotwater add all the masalas mentioned above, mix well . In the same pan add another tbsp of oil, ground paste & masala paste. Let this cook well until you see fat separation. At this stage add in frozen peas with 1 cup of hot water & cook this for about 5 to 8 mins until the peas is cooked. Finally add the Paneer,cream & kasoori methi. Close the lid of the pan & cook this for about 2 mins. Rich creamy delicately flavored curry is ready.

Note:

• Dont add to much water. This is a semi thick gravy & goes well with rotis.
• I added my masala powder in hot water so that it blends well & gives a better  flavor. I do this most of the time in my cooking.
• You can add fresh peas as well. Please add room temperature Paneer.
• You can soak the frozen peas in hot water to reduce the cooking time or even microwave it for 5 mins & add it directly to the gravy.
• Some times I also add some chicken stock (Knorr chicken cubes) This will totally bring out a very different flavor.

Panner Capsicum curry

We are off to Indonesia "Bintan" tomorrow on a relaxing holiday. Also my very good friend invited us for dinner last night. Since this was there in the agenda I dint do my grocery shopping for this week. I was just planning to finish off everything that is there in the fridge & kitchen pantry. This morning I made Pork Mince Idlis & for curry I was left with Panner & Capcium in the fridge. I used coconut milk for this currry. Here is the recipe:

Ingredients:

1 Cup Paneer cubes
1 Large capcium chopped
1 Medium Onion sliced
1 Tbso Gunger Garlic Paste
1 Tbso Kashmiri Chili Powder
1/4 Tsp Termuric powder
1/2 Tbsp Eastern Chicken Masala Powder( You can replace this with Garam Masala)
1 Can thick Coconut Cream/milk ( I use Kara brand)
salt as per taste
1 Tbsp lemon Juice
1 cup water
1 Tbsp Oil

Method: In a Pan fry ginger garlic paste, Onion till golden brown, add in all the masalas fry for a minute. Now add in the coconut milk fry this for a minute. Finally add in the capsicum, Paneer, Lemon juice & salt. Cook this for 2 mins & garnish with curry leaves or coriander leaves. whivch I dint do coz I dint have them:)

Shahi Panner (Cottage Cheese in Rich Cashew Sauce)

I made this Panner dish I think 4 months ago & I totally missed out on putting up the recipe. My friends have been asking me on facebook to update & finally I am doing it now:) Well I made this specially for my expecting friend Renu, who was 3 months then. I actually made this non spicy, but You can add more chili's if you like it more hot. It is yummy... you must try this. Your family will ask for more so make sure you make plenty to serve all.

Ingredients

• 250 gm. Indian cottage cheese / Paneer
• 2 finely chopped Onion (medium)
• 1 Tbsp. minced ginger  & Garlic
• 3 half cut green chilies
• 1/4 Tsp Cardamom Powder
• 1/2 cup Cashew Paste (around 200 gms)
• Salt to taste
• 1 tsp. red chili powder
• 1/4 tsp turmeric powder
• 1/4 Tsp Garam Masala powder
• 1/2 cup warm milk
• 1/2 Cup water
• 1/4 Tsp Sugar
• Coriander leaves to garnish
• 2 Tbsp Oil

Method: In a Pan/Kadai heat 1 Tbsp oil. Fry Onions, ginger garlic till its translucent. Now grind this into a smooth paste. In the same Pan/Kadai add another Tbsp of oil & fry this paste along with all the masalas. when you see the fat separation add in the cashew paste, milk, sugar & fry for another 3 minutes. Finally add the Paneer & water as reqquired. Close lid cook for another 2 minutes. Garnish it with coriander leaves. Your Shahi Panner is ready.

Note:

• The original recipe does have tomatoes. I dint put them coz I used to get heart burn when I was pregnant, so thought will omit this. But you can add them while your frying the onions & also make a paste of this.

• The picture doesnot look good as I clicked it from my phone. I really want to make this dish again & upload a better picture.

Cottage Cheese in Black Pepper Orange Sauce

I tried this Paneer dish recently with Orange Juice & it turned out very well. It tasted very different from the regular Paneer dishes. This is a must try & very easy to make. This was made in less than 10 minutes.


Ingredients
1 Cup Paneer cubes (Cottage Cheese)
1 Cloves Garlic Chopped
1 Medium Green Capsicum diced
1 Medium Onion diced
1/2 Tsp Black Pepper
1/4 cup Orange juice
1 Tbsp Oil
Salt as per taste


Method:
In a Pan add oil fry garlic for a minute than add in onion & Capsicum fry this for 2 minutes. Add in Paneer, Orange Juice, Black pepper & salt. Close the lid & simmer for few minutes. Don't cook this for more than 3 minutes as the Paneer will get hard & the veggies will become soft. 


Note: 

• Eat it fresh to enjoy the juiciness in the Paneer. Make & serve Immediately to relish it.
• Do not over cook the veggies as we need crunch in the onions & Capsicum.
• If you want it very spicy than add in some slit green chili's

Paneer in Soya Sauce

I don't know which day it was in last week I dint have any veggies nor non veg to cook. My lill boy was down with fever for 5 days & I hadn't had time to do my grocery shopping. The only thing that was there in the fridge was Paneer. I wanted to make something really fast that could go with steamed rice, so just took some Paneer & stir fried them with soya sauce. This turned out really good. This dish will go well with Rice items. Preferably Basmati or Long Grain Rice. Here is the recipe


Ingredients


1 cup cubed Paneer
1 Large Onion diced
1 tbsp Garlic chopped
1 Tbsp Ginger chopped
2 Green chili chopped
2 Tbsp Light Soya Sauce
2 Tbsp Dark Soya Sauce
1 Tbsp Tomato Ketchup
1 Tbsp Oil
1/2 cup water
Salt as per taste
1/2 Tbsp Corn Flour mixed with 1/4 cup water
2 Tbsp Spring Onions to garnish


Method:
In a Pan add oil fry ginger garlic for a minute. Add in Onions saute for few minutes. Now add Paneer, green Chili, all the sauces, 1/2 cup water & cook for 2- 3 minutes. Finally add in the corn flour mixture to thicken the sauce & simmer for a minute. Garnish this with spring Onions.


Note: 

• Dont cook Paneer for too long as this can get rubbery
• Make it fresh & eat it fresh as reheating will spoil the taste & texture of Paneer & sauce

Serves 3