Friday, January 17, 2014

Paneer Makhani / Butter Paneer

At last my Paneer dish came out well.
My North Indian guests said it is  having that authentic "Methi Paneer " taste and  its awesome .....if they had waited a little time to comment on this dish , I would told them that I actually intended to make "Butter paneer" :/ Thankfully !
I added more than required quantity of Kasoori Methi but I never planned to make it any different dish,actually i was unaware of "Methi Paneer" till then.
Here is the recipe for my way of Butter paneer AKA Methi Paneer


Paneer/ Cottage cheese - 200 gm (I used the store bought paneer , so soaked sliced paneer in salted water) cut in to what ever shape you like.
Tomato's - 2 medium sized (Boiled these and made a puree)
Ginger - 1/2 tsp (A very tiny piece crushed and finely chopped) Optional
Garlic - 1 tsp (Crushed and finely chopped)
Cumin seeds - 2 tsp
Kasmiri chili Powder - 1 table spoon.
Red Chili Powder - 1 tsp
Cumin Powder- 1/2 tsp (optional)
Garam Masala - 1 tsp (I used the store bought Garam Masala)
Kasoori Methi/ Dried Fenugreek leaves - 2 table spoon ( I used more - but don't use more than this ,  lesson learned)
Cashew Nut paste - 1/4 cup cashew paste (I first powdered 3 table spoon of cashew-nuts then added a little water , that's an easy way)
Heavy Cooking Cream - 1/2 cup
Coriander Powder/Cilantro - a few ( 2 to 3 table spoon chopped)
Salt to taste.
Butter - 2 to 3 table spoon.


* Soak Paneer in salted water , this makes it soft so do not omit this step. (especially if its store bought Paneer)

*Slightly line the tomato skin with a knife , boil these till cooked and then skin comes out, peel the skin off and blend to make fine tomato puree.
*Heat Butter in a thick bottom Pan , when heated add the ginger (if using ) and garlic crushed , saute till cooked then add the tomato puree to it and cook in medium heat , stirring occasionally  till oil separates (10- 15 minutes in medium heat)

* Add the Garam masala , Kashmiri chili Powder , Red chili Powder  and cumin powder (if using)

* Saute for a few seconds and add Kasoori Methi powder (crush these in your palm before adding) 

Fell blindly in love with these yesterday 

* Add the Paneer and the cashew nut paste , stir to cook these for another 5 minutes , If you think the dish is going out of water sprinkle a little water (also if you want more gravy) let'em boil then add the cream and cook for another 3 minutes , switch off the heat and add the chopped Coriander leaves/Cilantro and salt.
 A few steps before this are missing ...was very much absent minded....

Serve with Naan/ Tandoori Roti or Rice. 


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