Friday, February 24, 2012

Paneer Butter Masala

Copyright 2012 LtDan'sKitchen blogs
Racking my brains on what to do with my extra paneer, I stumbled upon this recipe which I thought will be great to try out. Just the thought of cooking paneer in a thick sauce with a butter base is enough incentive for me to give it a go. I found two versions of the recipe and I decided to go for the one with the prettier picture of the dish. I did add some minor changes but overall, I kept the integrity of the dish and it turned out really well. Paneer when homemade is quite bland in taste but this sauce just gives it enough punch to counter that problem giving the dish a well-balanced flavor that will go well with either steamed basmati rice or a steaming warm naan.

Paneer Butter Masala - Adapted*

2 cups cubed paneer
1 large onion
3 tbsp unsalted butter
1/2 cup tomato paste
1 cup water
2 jalapeno peppers, deseeded and diced
2 tbsp ginger, peeled and minced
3 garlic cloves
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp brown sugar
1/2 tsp cardamom powder
1/2 cup heavy cream
2 tbsp canola oil
salt and pepper
cilantro for garnish

1. In a small pot over medium heat, saute the onions, jalapeno, ginger and
    garlic in the canola oil until softened. Season with salt and pepper.

2. Cool down for a little bit and blitz in a food processor or blender with 1/2
    cup water.

3. In the same pot, melt the butter over medium heat and add the onion
    paste. Allow to simmer until the oil from the butter starts to separate.

Butter Masala Sauce without the cream
Copyright 2012 LtDan’sKitchen blogs
4. Add the spices, tomato
    paste and 1/2 cup
    water and simmer at
    low heat for about 10
    minutes. Check for

5. Add the paneer and
    simmer for another
    10 minutes.

6. Add the cream and mix
    well. Check for flavor
    and adjust accordingly.
    Garnish with cilantro
    leaves and serve right away.


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