Paneer Butter Masala/ Paneer Makhani

Paneer Butter Masala is one of the most popular paneer curries in India. Paneer chunks in a rich, silky, smooth tomato gravy, it sells like hot cakes in Indian restaurants. I tried this version recently from a Sanjeev Kapoor book I have and it turned out great. Lets hop over to the recipe.

Recipe Source: Mastering the art of Indian Cooking by Sanjeev Kapoor

Paneer Butter Masala/Paneer Makhani

Ingredients:

1 tbsp oil
3 green cardamom crushed
1" piece of cinnamon
1 tsp ginger garlic paste
1/2 tsp red chili powder or more to taste
1/2 tsp garam masala
1/4 tsp turmeric powder
2 cups tomato puree
Salt to taste
2-3 tbsp butter
1 tbsp kasoori methi
1tsp sugar
1/4 cup cream
200 gm paneer cut into small cubes


Process:

1. Heat a pan and add oil. When heated add crushed cardamom and sauté for a few seconds till they are fragrant. Add the ginger garlic paste and sauté for another minute.

2. Now add the tomato puree, salt, turmeric powder and red chili powder and cook on medium high heat for 10-15 minutes. When the oil begins to leave side turn off the heat.

3. To make sure it is smooth, pass the gravy through a strainer. Discard any residue.

4. Put the gravy back into the pan. Add butter, kasoori methi and sugar. Add water to get the desired consistency. Cook for another 5 minutes. Add the garam masala. Stir and then add the cream. Stir and cook for 2 minutes.

5. Add the paneer and stir gently. Serve hot with chapati, nan or rice.

Notes: If you want to have a richer gravy you may increase the butter and cream.

Thank you for stopping by! Cheers!

Shyam Savera ~ Spinach and Cheese Balls in a Tomato Gravy

If you are bored of the usual paneer curries, then this curry - Shyam Savera can be a welcome change. The name literally translates to night and day as it offers. as is evident from the picture two contrast colours. Simply put, it is 'Spinach dumplings with a creamy cheese centre in a rich tomato gravy'. It is one of the favorite special curries in my household. Since, it require some time consuming preparations, it is reserved for special occasions.

I have learned preparing this dish from my MIL. However, I have tweaked the gravy recipe a bit to make a bit more spicier and creamier. If you want to try this dish please make sure you read it first fully. It will make it easier to follow the steps. Here is how I make it:

Ingredients:

200gm Spinach
1 litre whole milk
3 tbsp lemon juice
Salt to taste
1/4 tsp white pepper powder
2-3 tbsp corn flour
Oil for deep frying

3 large tomatoes
1/4 cup chopped onion
2 cloves garlic
1 tsp grated ginger
1 green chili, slit
2 cloves
1 bay leaf
2 green cardamom pounded
1 small piece of cinnamon
1 tsp cumin seeds
2 tbsp tomato paste, optional
1/2 tsp turmeric powder
1/4 -1/2 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
2-3 tbsp oil
2-3 tbsp cream
2-3 tbsp chopped coriander leaves

Process:

1. Heat the milk in a deep pan and bring it to boil. When it comes to boil, add the lemon juice and stir. Remove it from it and let it sit for 2 minutes. The cheese will separate from the whey. Pour the mixture through a muslin clothe lined sieve. Squeeze out all the water out of the paneer (cheese) and let it cool to room temperature.

2. Once it it cooled down completed add the salt and pepper powder and mix thoroughly to get smooth texture to the paneer. Make 12-15 same size smooth paneer balls by rolling them in your palm. Set aside.
3. Blanch the spinach leaves by pouring very hot water over it. Drain and squeeze out any excess water. This step is very important. Then chop the blanched leaves finely. Add them in a large bowl and add salt and corn flour. Divide the spinach evenly to cover each paneer ball with it.

4. Heat oil and deep fry them. Set aside.

5. To make the gravy heat oil in a pan. Add cloves, bay leaves, cinnamon stick, cardamom and cumin seeds and let it cook for a few seconds. Add garlic, green chili and onions. Saute them on medium heat until onions are slightly brown, stirring every couple of minutes.

6. Blanch tomatoes by adding them to very hot water and peel off the skin. Chop them into pieces. Add the chopped tomatoes, tomato paste and add all the spices except  garam masala and continue cooking on medium heat onions and tomatoes mixture start leaving the sides of the pan leaving oil on the sides.

7. Now take the gravy off heat and churn it in a blender into a smooth paste. Take out all the whole spices before grinding. Put it back to the pan. Add water to get the desired consistency and cook for another couple of minutes.

8. Now add  the garam masala and stir. Cook for a few minutes and then add cream and stir. Add handful of coriander. 

9. Just before serving slit the Spinach Paneer Balls in half and place them over hot tomato gravy. Serve hot with naan, chapati or paratha. Enjoy!

Shahi Paneer~ Paneer Cubes in Rich Tomato Nuts Gravy

 This recipe has been sitting in my drafts for almost 5 months! I really do not know why? I generally cook a paneer curry every weekend. Earlier I have posted Palak Paneer ( Paneer in a spinach gravy) and Paneer Methi Malai (Paneer in a spicy red gravy flavored with dried fenugreek leaves). Shahi Paneer is a  very rich curry and that's why is not that frequently made in my house. It is actually reserved for special occasions.

'Shahi' literally translates to 'Royal', meaning this gravy is rich enough for a royal palate. The richness comes from the cashew paste and cream used in making the gravy, the more you use the richer the gravy. Lets see how I make it.

 

Shahi Paneer

250 gm paneer, cut into cubes

3-4 tomatoes
1 large onion, peeled and quartered
1/4 cup cashews
1/4 cup cream
2-3 tbsp oil
1" piece cinnamon
2-3 cardamom pods
1 bay leaf
2 cloves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 green chillies slit
1/4 to1/2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala
Chopped coriander for garnishing
1 tbsp sugar
Salt to taste

Process:

1. Blanch the tomatoes. Make a slit on the skin and put them under hot boiling water. After 5 minutes take them out and peel the tomato skin. Set aside. Microwave the quartered onion or boil them till they are soft.
2. Keep the cashews in hot water for 30 minutes, till they are soft.
3. Churn the tomatoes, boiled onions and soaked cashews into a very smooth paste. You can make separate paste for each of them. I have tried both ways and I don't see much of a difference in taste in the resultant curry.
4. Heat oil in a large pan. When heated add the whole spices and saute for a few seconds. Add the ginger garlic paste and saute for a minutes. Then add the tomato, onion and cashew paste.Add the salt. Simmer it on a medium flame for 5-10 minutes. Add all the other spices except garam masala. Cook for another 5-7 minutes. Add warm water to the gravy to get the desired consistency.The raw of the spices will go away and oil will leave from the sides.
5. Add the paneer cubes and stir. Add the cream and sugar and garam masala.

6. Simmer for another 2 minutes. Garnish with chopped coriander. Serve hot with roti, naan or parathas.

 

Palak Paneer ~ Indian Cottage Cheese Cubes In Spinach Gravy

Do you love spinach? 

I don't!

There are only a few preparations of paneer I like and Palak Paneer is one of them, more so as it has paneer in it. Well, most paneer lovers can relate to me here. My DH is big on paneer and can eat it in any form. I make this curry often to incorporate spinach in our food. Spinach is loaded with nutrition, you might know it well if you are a Popeye fan, gulping down a spinach drink does wonders to it strength. 

This recipe has been sitting in my drafts for a long time and I realized it when I made this curry yesterday. With out much ado, here it is:

Ingredients:

200gm spinach leaves
200 gm paneer, cut in cubes and soaked in warm water.(I mostly use store bought paneer. Soaking them in warm water soften them)
1 tomato
1 tbsp oil
1/2 tsp cumin seeds
1 clove of garlic pounded
1 tsp grated ginger.
 a small piece of cinnamon
2 cloves
1 bay leaf
1 green chili slit or chopped.
1 tsp salt or to taste
1 tbsp sugar, optional (I like to add it to ward off the bitter taste of spinach!)
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp heaped coriander powder
1/2 tsp red chili powder
2-3 tbsp cream.

Process:
1. In a large bowl add the washed spinach leaves and the tomato. Make a cross slit on the tomato. Pour bubbling hot water over it and cover it for 3-5 minutes.
2. Peel the skin off tomato and drain the water, keeping aside 1 cup of water.
3. Churn the spinach and tomato into a smooth puree.
4. Heat a pan and add oil. add the cumin seeds. Once they sputter, add the garlic, ginger, green chili, cinnamon , bay leaf and cloves. After a minute add the prepared spinach and tomato gravy. Add the salt and cook it on a medium flame for 2-3 minutes.Add the reserved water to give the gravy your desired consistency. Add all the dry spices except garam masala and sugar and cook for another 5-7 minutes.
5. Add the paneer cubes and cook for another 2-3 minutes. Add garam masala and stir gently. Finally add the cream and stir gently. Turn off the heat.
6. Serve hot with roti, naan or parathas.

Thanks for stopping by! Cheers!