Thursday, June 30, 2011

Paneer Mutter Butter Masala

This is a simple and yummy recipe and goes well with phulkas....I learnt this gravy from my cousin and did some modifications to it.


I. Paneer Cubes
  • Take about 100 - 150g of Paneer (I used Tofu which is made out of Soya). Wash it well.Cut it into small cubes.Shallow fry the paneer and keep it aside.Remove the excess oil by placing the fried paneer on a paper towel.

II. Seasoning
  • Oil - 2 Teaspoons
  • Jeera - 1/2 Teaspoon
  • Clove - 1
  • Cinnamon stick - 1
III. Onion and Tomato Paste
  • Take 2 or 3 onions.Chop it well.Grind it in a mixer using very little water.It will be a thick paste
  • Take 3 or 4 tomatoes.Chop it well and grind it without adding water (tomatoes by itself will leave water). Keep the paste aside
IV. Powders
  • Turmeric Powder - 1/4 teaspoon
  • Chilli Powder - 1 teaspoon
  • Garam Masala Powder - 1/2 teaspoon
  • Salt - 1 Teaspoon or a pinch more
V. Others
  • Kasoori Mathi - little crushed
  • Peas - handful
  • Butter - as needed
  • Lemon - 1/2
  • Coriander Leaves - to garnish

1. Heat oil in a thick bottom vessel and add jeera, clove and cinnamon stick to it.Allow the jeera to splutter

2. Add onion paste and turmeric powder.Cook till the raw smell goes off

3. Now add the tomato paste (can also use the ready made puree available in the Departmental stores). When it is half cooked add chilly powder and garam masla powder to it.After the raw smell diffuses add crushed kasoori methi leaves

4. Add the green peas and allow it to boil.Alternatively you can boil the green peas separately and add it to the onion-tomato mixture

5. Once it is cooked switch off the stove.Add the fried paneer to it and mix well.Then add butter to it.It will melt. Squeeze lemon over the gravy and mix it.Finally garnish with chopped coriander leaves

6. Paneer Mutter Butter Masala is ready.It goes well with Phulkas, Pooris and Jeera rice