Monday, February 22, 2016

पनीर मक्खन वाला / Paneer Makkhanwala / Paneer Butter Masala

This is restaurant type Paneer Butter Masala (PBM) which goes well with Phulkas and Jeera Rice


Ingredients
Part 1 - Fry and Grind
  • Oil -  2 tablespoons
  • Tomato - 3 nos
  • Onions - 2 nos
  • Ginger - one small piece
  • Garlic - 6 nos 
  • Cashews - 20 nos
  • Coriander leaves - little

Part 2 - Spices / Masala
  • Butter - 1 tablespoon
  • Cumin seeds / Jeera - 1 teaspoon
  • Bayleaf - 1
  • Cardamom - 2 nos
  • Kashmiri Chilly Powder - 2 tablespoons
  • Coriander powder - 2 teaspoons
  • Garam masala powder - 1 teaspoon
  • Salt - 1 1/2 teaspoons
  • Kasuri methi - 2 tablespoons
Part 3 - Topping
  • Full cream milk - 1/2 glass or Fresh cream - 2 tablespoons
  • Paneer cubes - 200 g
  • Honey - 2 teaspoons (optional)
  • Coriander leaves - little (garnish)

Preparation
Onion Tomato Puree /Paste
  • Heat oil in a kadai.Fry ginger and garlic till the raw smell goes
  • Add tomatoes with a pinch of salt and saute it
  • Put onions and fry it
  • Make sure tomatoes becomes juicy (see the picture)
  • Switch off the stove and add cashews.Cool it
  • Put coriander leaves and grind it into a thick puree.Do not add water

Meanwhile soak paneer in luke warm water for atleast 15 minutes

Keep the puree and paneer ready


Method
  • Melt butter in a kadai.Sizzle cumin seeds first and add bay leaf , cardamom
  • Pour in the Onion Tomato Puree prepared above.Wash the mixer jar with little water and pour it here
  • Close the lid and cook for 5 minutes
  • Put the spice powders, salt and crushed kasuri methi leaves.Swirl it and mix well
  • Close the lid and keep in simmer flame for 5 minutes
  • Pour milk or fresh cream and stir it
  • Now add paneer cubes and mix well.Cook for 2 minutes
  • Add honey if desired and switch off the stove
  • Garnish with coriander leaves.Keep it closed for atleast 10 minutes so that the flavours are well infused
  • Serve with Phulkas /Jeera Rice