This week I am making Paneer Butter Masala! A delicious Butter Paneer Masala Recipe! This is Indian Cheese Curry at it's best and it is delicious! This dish is from the Punjabi region of Northern India and I am making it nice and spicy for my viewer Silvie! The recipe can found below! Enjoy!
Ingredients
1 Lbs paneer
2 Tbsp butter
2 Tbsp oil
3-4 Medium onions sliced or pureed I am using sliced.
5 tomatoes chopped or use tomato puree
1 tsp cumin powder
1 tsp Black seed nigella sativa or kalonji
Note: cumin and nigella compliment and temper each others flavors
2 1/2 teaspoon ginger paste
2 1/2 teaspoon garlic paste
4 green chilies sliced lengthwise
4 Kashmiri Red chilies
1/2 Cup whole cream or more.
1 tsp red chilli powder or add to taste
1 tsp turmeric powder
1 tbsp coriander powder
2 teaspoon crushed kasuri methi(dried fenugreek leaves)
2 or 16 to 20 teaspoon cashew nuts paste
1/2 teaspoon sugar(leave sugar out and make this dish spicy)
Fresh coriander leaves chopped
1 teaspoon cooking oil
Salt to taste
Instructions
Make small pieces of paneer 1 inch cubes and keep aside in the fridge.
Heat 2 teaspoon oil in a pan and add sliced onion.
Saute onions til onion turns golden brown in color carmelized if you want.
Remove the onion and set aside to cool.
**In a blender add chopped tomatoes, ginger/garlic pastes and green chilies, Kashmiri red chilies grind into a smooth puree.
**Note: At this point you can make the puree as above or have the above ingredients not in a puree and add to this curry whole as I do in the video.
Use little water while making a fine paste out of it if necessary to keep the mixture moving in processor.
Reheat the same pan and now melt butter/ghee in it.
Add cumin and nigella sativa powder and garam masala and saute one minute on low flame with continuous stirring.
Add fried onions and cook one minute.
Add tomato mixture and bring to boil then to simmer
Now red chili powder, turmeric powder, coriander powder
Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
Add cashew nut paste mix well and cook it for one minute.
Then add pieces of paneer and crushed kasuri methi in sauce.
Cook it for 2 minutes or so on low flame to get consistency of sauce you want
Check to make sure the paneer is getting soft.
Garnish with few finely chopped coriander leaves and serve.
This masala goes great with any Indian flat bread.
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Ingredients
1 Lbs paneer
2 Tbsp butter
2 Tbsp oil
3-4 Medium onions sliced or pureed I am using sliced.
5 tomatoes chopped or use tomato puree
1 tsp cumin powder
1 tsp Black seed nigella sativa or kalonji
Note: cumin and nigella compliment and temper each others flavors
2 1/2 teaspoon ginger paste
2 1/2 teaspoon garlic paste
4 green chilies sliced lengthwise
4 Kashmiri Red chilies
1/2 Cup whole cream or more.
1 tsp red chilli powder or add to taste
1 tsp turmeric powder
1 tbsp coriander powder
2 teaspoon crushed kasuri methi(dried fenugreek leaves)
2 or 16 to 20 teaspoon cashew nuts paste
1/2 teaspoon sugar(leave sugar out and make this dish spicy)
Fresh coriander leaves chopped
1 teaspoon cooking oil
Salt to taste
Instructions
Make small pieces of paneer 1 inch cubes and keep aside in the fridge.
Heat 2 teaspoon oil in a pan and add sliced onion.
Saute onions til onion turns golden brown in color carmelized if you want.
Remove the onion and set aside to cool.
**In a blender add chopped tomatoes, ginger/garlic pastes and green chilies, Kashmiri red chilies grind into a smooth puree.
**Note: At this point you can make the puree as above or have the above ingredients not in a puree and add to this curry whole as I do in the video.
Use little water while making a fine paste out of it if necessary to keep the mixture moving in processor.
Reheat the same pan and now melt butter/ghee in it.
Add cumin and nigella sativa powder and garam masala and saute one minute on low flame with continuous stirring.
Add fried onions and cook one minute.
Add tomato mixture and bring to boil then to simmer
Now red chili powder, turmeric powder, coriander powder
Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
Add cashew nut paste mix well and cook it for one minute.
Then add pieces of paneer and crushed kasuri methi in sauce.
Cook it for 2 minutes or so on low flame to get consistency of sauce you want
Check to make sure the paneer is getting soft.
Garnish with few finely chopped coriander leaves and serve.
This masala goes great with any Indian flat bread.
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
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DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit
Mac Black Ceramic Honing Rod 2000 Grit
http://amzn.to/1zFMzJQ
SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
http://amzn.to/1zFHt0n
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
