Restaurant Paneer Makhani (Paneer Butter Masala)

Wish Everyone a Happy Holi ( Festival of colours). In this recipe, Paneer(cottage cheese) gets cooked in rich (butter-flavored) and mild-spiced gravy of tomato puree, butter and cream done Simply North-Indian. This is mostly done without frying Paneer cubes,adding Onion paste,bayleaf like spices and dried Kasur methi but addition of this gives an extra flavor and taste to this Dish. The use of Kasmiri red chilli powder gives a rich red colour to the Gravy.

This Paneer preparation differs little from the Shahi Paneer (Paneer done with a creamy sauce & mostly a Persian or a Mughlai type cuisine). U can add 1 tbsp skimmed milk powder(dissolved in 2 tbsp warm water) instead of cream if U need the gravy to be thin or light- like my Mom does it. Mostly heavy cream is added but I have included lowfat cream in this recipe. This serves a deliciousa taste-match for Indian Breads and Fried Rice to a family of 4 nos. U can try this recipe with Tofu(Soy Bean) Paneer, boiled and oil roasted Soy Chunks, slit Boiled Egg, Mushroom, Capsicum or EggPlant for an easy variation.

Again I Wish Everyone a Happy Holi!. Enjoy Holi with this richly served Restaurant style homely recipe. Enjoy a Festive Meal at home!. Bon Appetit!.

Paneer Makhani or Paneer Butter Masala or Indian Shahi Paneer

Ingredients:
100 gms Paneer - Cubed into 12 pieces
50 ml tomato puree or tomato sauce
1 small sized onion - pasted but optional
2 + 1 tsp butter
2 - 3 tsp lowfat cream or dissolved 1 tbsp skimmed milk powder
1 tsp fresh ginger-garlic paste
1 tsp kashmiri red chilli powder
1/2 tsp garam masala
a pinch of turmeric,coriander and cumin powder/each
1 bay leaf,1 green cardamom, 1 clove - optional
1/4 tsp kasur methi - optional
1 tsp cashewnut paste(paste 4-5 cashews)
1 tsp sugar or 1 tbsp honey
1/2 tsp salt - to taste
1 tsp chopped coriander leaves-optional
250 ml water

Directions:
1.Heat 2 tsp butter in a non-stick Kadai and fry Paneer pieces for 30 - 50 secs on medium flame.Take the Paneer Pieces out and Keep it aside.
2.Saute bay leaf,green cardamom & clove (optional) in that same butter for 30 secs and add ginger-garlic paste, a pinch of cumin,coriander and turmeric powder and saute it for a min on low flame.
3.Add onion paste(optional) and tomato puree with red chilli powder,garam masala and salt.Stir it for 2-3 mins on good flame and add 200 ml water and cover it and cook for 4-5 mins till the gravy gets done on medium flame.
4.When U see oil begins to leave the Gravy on top, add Paneer cubes,cashewnut paste and sugar. Stir it well adding 50 ml water and let it simmer for 5 more mins on medium flame.
5.In this stage, add fresh cream,chopped coriander leaves and dried methi leaves(kasur methi-optional) and give it a stir. Let it gets done for a min.

6.Gather or tranfer this creamy gravy into the Serving Dish and Garnish with 1/2 or 1 tsp unmelted butter on top.

Sending this recipe to 'I'm a Star' Event hosted by Rasi Ras Cookbook