Butter Paneer Masala

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

Butter Paneer Masala Recipe

Ingredients:

250 gms paneer – cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis)
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
½ tsp coriander pwd
pinch of haldi (turmeric pwd)
1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.

Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai (restaurant style).

I enjoy these melt-in-the-mouth tender cubes of paneer, appealing velvety texture and color, bursting with flavor butter paneer masala with rotis, salad and a glass of mango lassi. I love the color, texture and taste of this delicious curry.

Butter Paneer Masala Recipe

Prep time: min

Cook time: min

Main Ingredients:

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut [...]

CHICKEN SHORBA RECIPE

Ingredients:

100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream 

How To Make Chicken Shorba:

• Heat the butter in a pan and fry the shredded chicken pieces till tender.
• Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
• Add the chopped garlic and saute for a few seconds.
• Add the white flour and fry for 1 min.
• Add the chicken, chicken stock, white pepper powder and salt.
• Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
• Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

INDIAN EGG CURRY RECIPE

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

EGG TOAST RECIPE

Ingredients:

2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

Preparation:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying-pan or griddle.
• Dip bread slice in the mixture and coat it evenly and fry over low flame.
• Fry on both sides until done. Repeat the same for other slices.
• Serve egg toast hot with ketchup.