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

 to Spotlight : Colourful Holi Event hosted by Chandrani of Cuisine Delights

 'Midweek Fiesta' Event hosted by Amy of Food Corner

 Nupur's 'For U Mom' Event

and Holi Hai Event hosted by  'Cook ..Eat ...n Share'

Other Paneer Recipes
Shahi Paneer
Creamy Paneer Korma
Sesame Paneer Tikka
Palak Panneer Springrolls
Paneer Chicken Curry
Rasmalai
Navratan Korma

Dal Makhani or Maa Ki Dal

Wanted to publish this Dal Makhani last month but still pending and happy that it can be done before this Holi. This Punjabi Dal delicacy and Dhaba Cuisine is traditionally prepared with soaked and slowly pressure-cooked black grams and then done with canned Rajma for an easy gravy. Otherwise, it takes about 15 - 18 mins to get it done for 4 nos at home, though this slow-cooker recipe needs about 30 - 35 mins cooking time for serving the same nos(My Mom does it better). U can also add 50 ml coconutmilk or boiled milk for a thin gravy. Serve it hot with a tsp of butter on top with rice,pulao or Indian Breads. Always remember that a Non-Spicy and thin Makhani Masala can make U eat more. Enjoy easy Cooking at home!. Enjoy Ur Meal!.

Dal Makhani or Creamy Lentils Gravy or Maa Ki Daal

Ingredients:
1/4 cup black gram or whole black uraddall
2 tbsp red kidney bean (Rajma) both small and big size/each
1 onion - pasted or chopped finely
1 tomato - pasted or chopped finely or 1/3 cup tomato puree
2 cloves of garlic pasted with 1 cm ginger piece
1/4 tsp cumin seeds
1/2 tsp salt
1/2 tsp red chilli powder
a pinch of turmeric powder
1/2 tsp garam masala powder
2 tsp or 1 tbsp fresh lowfat cream (or 1/4 cup coconut milk or boiled milk to make it as a thin gravy)
2 tsp butter + 1 tsp oil

Method:
1.Wash the dals(lentils) and beans well and Soak them for 3 hours in drinking water.
2.Pressure-cook the dals(lentils) and beans with 1 1/2 cups water upto 4 whistles for 10 mins.Leave it till the
pressure is released.
3.In a non-stick pan, heat 1 tsp butter and oil, add cumin seeds,ginger-garlic paste,onion paste and tomato paste or puree.
4.Oil-saute them well for 3 - 4 mins or till oil begins to separate on top. Then add red chilli powder, garam
masala powder, turmeric powder and 1/2 tsp salt.
5.Add Step 2 cooked lentils and continue cooking lentils on low heat by adding 100 ml water. Cook for about 7 mins - keeping it covered and stirring it at times.
6.Stir-in fresh cream and Turn off the flame after few secs.

7.Serve it hot with a tsp of butter on top with rice,pulao or Indian Breads.

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

 to Spotlight : Colourful Holi Event hosted by Chandrani of Cuisine Delights

 'Midweek Fiesta' Event hosted by Amy of Food Corner

 Nupur's 'For U Mom' Event

and Holi Hai Event hosted by  'Cook ..Eat ...n Share'

Reposts:

Reposting the following recipes for  'EP-Coriander-Cumin' Event hosted by Julie of Erivum Puliyum.

1. Green Coriander Idli  and  2.Coriander Chicken Curry

Egg Butter Masala

I got this recipe idea when I was tasting Dolma Mutton in a Tamil Muslim Restaurant in Dubai 10 days back.They have added  boiled and chopped Egg whites in that Mutton Gravy.It was said that U can prepare Butter Masala with not only with Vegs,Greens,Lentils(Dhal),Green Peas,Paneer,Tofu Paneer,Soya Chunks,Chick (White) Peas,Tinned Baked Beans,Peanuts,Cashew Nuts,.boneless chicken,Tinned Tuna and  Meatballs,fresh sausages and also with  boiled egg whites (chopped and marinated with  masala and then added to the butter masala gravy) or U can add the wholke egg(slit 3-4 times on the sides and try this recipe.Serve this butter masala hot with Bread slices or Indian Breads.This can be done quickly in 12-15 mins cooking time.I used green chilli masala paste .U can do it with red chilli powder instead.Enjoy Cooking at home!.Bon Appetit!.

Ingredients :
4 boiled Egg whites - cut into 1 cm pieces

For the Marinade:
1 tbsp yogurt
1/4 tsp green chilli paste
a pinch of salt to taste
1/4 tsp ginger paste
1/4 tsp lemon juice
1/4 tsp garlic paste
a pinch of garam masala powder

For Butter Masala Gravy:
 2-3 tbsp tomato puree
1 tbsp butter
1/2 tsp green chilli paste
1/4 tsp kasoori methi-(not more than 1/4 tsp)- optional
2 tbsp fresh cream
1/2 tsp ginger-garlic paste
1/2 tsp salt to taste
1/2 tsp garam masala powder
1 tsp sugar

Directions
1.Boil 4 eggs for 10 mins and de-shell it and take the whites .Cut the Egg whites into 1 cm pieces..
2.Hang the yogurt in a muslin cloth and squeeze tightly  to take off extra water.Grind greenchilli with 1/4 tsp kasur methi(optional).
3.Apply the marinade on the the pieces and marinate for 10mins.(U can saute this marinated egg pieces i 1 or 2 tsp butter for 2 mins and add it to the Gravy-but it is optional)
4.Heat 1 tbsp butter and saute the ginger-garlic paste.Add tomato puree,green chilli-kasur methi paste,garam
masala,salt and stir it for 2-3 mins
5.Add sugar and the marinated white pieces and mix well for 2-3 mins. Turn off the flame.
6.Add fresh cream and mix well.Serve it hot.