PANEER BUTTER MASALA...

the word "paneer" itself is so tempting that i just cant resist myself over any recipe related to paneer... and when it comes to "paneer butter masala" it is just irresistible. butter masala was the first paneer recipe that i tasted when i was a kid and from then on i am addicted to it. i cant think of any other dish when i have to choose something to compliment my naan's or roti's. the combo of paneer butter masala and naan or roti is the best and evergreen. 

my mom prepares this dish very often at home since my childhood and i learnt this super delicious recipe from my super mom. and this is one such dish that is prepared for sure when we have guest at home. i also love having this with the masala rice (recipe already in blog) that is specially prepared by my mom. 

no matter with what  you wanna have this paneer butter masala with, but i am sure that it will make you droll...

PREP TIME: 20 MINS       COOKING TIME: 25 MINS             SERVES: 4

INGREDIENTS:

PANEER CUBES	100 GRAMS
BUTTER	40 GRAMS
ONIONS	3 SMALL (FINELY CHOPPED)
TOMATOES	2 LARGE (PUREE)
GINGER GARLIC PASTE	1 ½ TSP
CHILI POWDER	1 ½ TSP
SALT	TO TASTE
GARAM MASALA	1 TSP
AJINAMOTO	A PINCH
CREAM (OPTIONAL)	FOR GARNISH
PASTE 1:
ONIONS	3 MEDIUM (ROUGHLY CHOPPED)
PASTE 2:
SESAME SEEDS	1 TSP
POPPY SEEDS	1 TSP
WALNUTS (OPTIONAL)	2 – 3
CASHEWS	10 – 15
FRESH COCONUT PIECES	2 TBSPS.

METHOD:

 Ø  For paste 1, Heat oil in a kadai, add roughly chopped onions and fry till brown. Off the gas, allow it to cool and grind it into smooth paste.

 Ø  For paste 2, soak all the ingredients mentioned except fresh coconut pieces in water for 15 – 20 mins. Now add coconut pieces to the soaked ingredients and grind it into smooth paste.

 Ø  Heat butter in a kadai, (you can also add more butter than mentioned if desired) add finely chopped onions and fry till brown, add ginger garlic paste and saute it. Now add the onion paste and cook till the oil comes out.

 Ø  Now add tomato puree and cook till the oil comes out and add paste 2 and cook till oil floats. Now add salt and chili powder and cook for two mins.

 Ø  Now add 11/2 cup water, stir it and cook till it boils on a medium flame. Now add paneer and stir it. Now add garam masala and Ajinamoto, stir it and cook till boil or until you get the desired consistency of the gravy and off the gas. 

Garnish with fresh cream and finely chopped fresh coriander and serve it hot with roti’s or rice varieties.

SUGGESTIONS:

ü  Jeera (cumin) seeds can also be added if desired. If adding temper them in butter before adding onions.

ü  Kasuri methi can also be added as desired. I have not used it since my mom doesn’t likes the flavour much. If adding add it while adding garam masala.