Hi guys!!!
Paneer butter masala is an all-time favorite curry to me and so would be to most others as well. During my college days, when we had very bad hostel food, going out to have a meal would mostly mean having naan or roomali roti with paneer butter masala. That was always considered a treat :-) When I started working in Mumbai this curry was almost in the menu once a week in my office cafeteria and everytime we were served paneer butter masala I would wait eagerly to plunge into my food!!!
Later when Ganesh and I started going out, we used to frequent a restaurant in Velachery ('coz that was just 2 blocks from where I stayed). All the north indian dishes were top-notch there. On the days we decide to eat vegetarian (that is usually rare) we dont even look at the menus. The order would be naan and paneer butter masala. Ahhhh!!! The good old days when the only effort from my end for any meal was to EAT!!! Well, to be honest, cooking all the favorite dishes at home that you tried from different restaurants does give a great sense of accomplishment.
Enough stories.. So I am going to the recipe now.
Ingredients:
Paneer - 250 gms
Onion - 1 big
Tomatoes - 2
Ginger & garlic paste - 1 tsp
Tomato ketchup - 1 tbsp (Squeeze in a little more if u like the curry sweeter)
Kasoori methi - 1 tbsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Heavy cream - 1/3 cup
Butter - 2 tbsp
Procedure:
1. Heat a kadai on medium and let the butter melt. Add the chopped onions and let them cook till transparent. Takes about 5 minutes.
2. Meanwhile grind the tomatoes into a paste and keep aside.
3. When the onions are cooked add the ginger garlic paste and saute for a minute. Now add the tomato paste and the tomato ketchup and mix well.
4. Add all the masala powders and salt, followed by kasoori methi and keep mixing till they incorporate. Add water to make the curry reach the consistency you prefer and check salt and spices and cover and let it cook for about 10 minutes.
5. Finally add the paneer cubes and cream and mix well.
Super creamy paneer butter masala is ready to serve.
Note:
1. People generally fry the paneer pieces before adding them in the curry. But I skip that part in all my paneer curries.
2. You can add food color to achieve the restaurant curry's color.
Paneer butter masala is an all-time favorite curry to me and so would be to most others as well. During my college days, when we had very bad hostel food, going out to have a meal would mostly mean having naan or roomali roti with paneer butter masala. That was always considered a treat :-) When I started working in Mumbai this curry was almost in the menu once a week in my office cafeteria and everytime we were served paneer butter masala I would wait eagerly to plunge into my food!!!
Later when Ganesh and I started going out, we used to frequent a restaurant in Velachery ('coz that was just 2 blocks from where I stayed). All the north indian dishes were top-notch there. On the days we decide to eat vegetarian (that is usually rare) we dont even look at the menus. The order would be naan and paneer butter masala. Ahhhh!!! The good old days when the only effort from my end for any meal was to EAT!!! Well, to be honest, cooking all the favorite dishes at home that you tried from different restaurants does give a great sense of accomplishment.
Enough stories.. So I am going to the recipe now.
Ingredients:
Paneer - 250 gms
Onion - 1 big
Tomatoes - 2
Ginger & garlic paste - 1 tsp
Tomato ketchup - 1 tbsp (Squeeze in a little more if u like the curry sweeter)
Kasoori methi - 1 tbsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Heavy cream - 1/3 cup
Butter - 2 tbsp
Procedure:
1. Heat a kadai on medium and let the butter melt. Add the chopped onions and let them cook till transparent. Takes about 5 minutes.
2. Meanwhile grind the tomatoes into a paste and keep aside.
3. When the onions are cooked add the ginger garlic paste and saute for a minute. Now add the tomato paste and the tomato ketchup and mix well.
4. Add all the masala powders and salt, followed by kasoori methi and keep mixing till they incorporate. Add water to make the curry reach the consistency you prefer and check salt and spices and cover and let it cook for about 10 minutes.
5. Finally add the paneer cubes and cream and mix well.
Super creamy paneer butter masala is ready to serve.
Note:
1. People generally fry the paneer pieces before adding them in the curry. But I skip that part in all my paneer curries.
2. You can add food color to achieve the restaurant curry's color.
No comments:
Post a Comment