Saturday, September 17, 2011

Paneer Butter Masala( Indian Cottage Cheese Recipe)


Paneer Butter masala is a spicy Indian recipe prepared with paneer (Indian cottage cheese) in a thick spicy onion, tomato and cashewnut based curry/gravy. Paneer butter masala dish is available in the restaurants, hotels and dhabas serving north Indian food and one of the popular side dish among all ages. This dish is a perfect combination with nan, roti and phulka. It tastes good even with pulao rice too. Try this spicy Paneer/Indian cottage cheese curry dish and Enjoy Cooking!!! 

Ingredients:

Onions, chopped                                                 2 nos.
Ginger, chopped                                                  1" piece.
Garlic                                                                  6-7 flakes.
Milk                                                                    100 ml.
Tomatoes                                                             4 nos.
Paneer, cut into pieces                                         250 gms.
Cashewnuts, broken                                            1 tbsp.
Methi (fenugreek seeds)                                       2 tsps.
Cumin powder (roasted)                                      ¾ tsp.
Red chili powder                                                 1 tsp.
Garam Masala                                                      ½ tsp.
Sugar                                                                   ½ tsp.
Green chili, slit                                                      1 no.
Capsicum, chopped finely                                     1 no.
Onion, cut into rings                                              2 nos.
Orange colour                                                      A few drops
Butter                                                                  2 tbsps.
Oil                                                                       5 tbsps.
Salt                                                                      To taste

Procedure:
1.Peel the onions, ginger, garlic and grind to a fine paste.
2.Puree the tomatoes and then cook the onion paste in oil till light brown in colour.
3.Add the chili powder, cook for a few minutes and then add the milk slowly.
4.Now add the coarsely pounded cashewnuts and tomato puree and cook further for a few minutes.
5.Then add the cumin powder, garam masala, salt, sugar and enough water and cook till the oil separates and the gravy becomes thick.
6.Lastly add the fenugreek seeds (methi) and keep aside.
7.In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes.
8.Add these sautéd vegetables, paneer pieces and orange colour to the masala gravy.
9.Keep for few minutes and serve hot with rice or chapati.


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