Paneer Butter Masala 06/03/2015 14:51:00

Serves 2 to 4

←
← Ingredients:
← 1/2 lb. paneer (cubed)
← 2 medium tomatoes
← 1 green chili
← 1/4 inch piece ginger
← 1/2 cup green peas (optional)
← 1/2 cup yogurt, whipped
← 2 tablespoons oil
← Pinch of asafetida (hing)
← 1 teaspoon cumin seeds (jeera)
← 1 tablespoon coriander powder (dhania)
← 1/2 teaspoon turmeric (haldi)
← 1/2 teaspoon red chili powder (lal mirch)
← 2 bay leaves (tajpat)
← 1 teaspoon salt adjust to taste
← 1/2 teaspoon garam masala
← 1 teaspoon cornstarch
← 2 tablespoons chopped cilantro (Green coriander)
← 1 teaspoon sugar (optional)
←
← Method
← Deep-fry the paneer on low-medium heat until the paneer has a
little golden- brown color. Set aside.
← Blend tomatoes, green chilly and ginger to make a puree.
← Heat the oil in a saucepan. Test the heat by adding one cumin
seed to oil; if seed cracks right away oil is ready.
← Add hing and cumin seeds.
← After the cumin seeds crack, add the tomato puree, coriander
powder, turmeric, red chili powder and bay leaves. Cook for about 4
minutes on medium heat.
← Tomato mixture will start to leave the oil and will reduce to about
half in quantity.
← Add the whipped yogurt into the gravy. Stir occasionally for about 3
minutes on medium heat.
← To thicken the gravy, dissolve the cornstarch in 3 tablespoons of
water and add to the gravy.
← Add the green peas and paneer. Let it cook for a few minutes until
the peas are tender.
← Add the garam masala and cilantro. Add a little sugar if the gravy is
sour.
←
← Variations
← You can substitute the yogurt with heavy cream for a richer flavor.
← 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can
be added at the end.
← Add in the yogurt powder of 4 to 5 cashews to make it creamier.
← This gravy can be used in any combination of vegetables you desire.
← This recipe is only a method – feel free to be creative and
experiment!
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