Well you may ask why I am posting almost the same dish again. But this is different, the ingredients added were different and so was the method in which is prepared. My Paneer Butter Masala was always a hit and this recipe I adapted from Prajusha, which goes by the name Butter Paneer Masala was even super hit. Thanks Prajusha for the lovely dish. As I said, I have tasted so many variations of Paneer Butter Masala that no two were same. This deserves a post for itself I thought. Hence this venture.
I changed few items as per our taste and yes the dish was yummy.
Preparation Time: 15 mins
Cooking Time : 15 mins
Cuisine : Punjabi
Homemade Paneer – 250 gms
Onions – 2 big
Tomatoes – 3 big
Ginger garlic paste – 1 tsp
Chilli powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/4 tsp
Bay leaf – 1
Salt to taste
Butter – 75 gms
Green Chilli – 2
Kasthuri Methi – 1 tsp
Turmeric powder a pinch
Almond paste – 2 tbsp
Milk – 1/2 cup
Fresh Cream – 1/2 cup
Chop Onions and 1 green chillies. Heat little butter in a pan and sauté Onion and green chillies. Once its cool, grind to paste.
Take puree from Tomato by boiling it in water and removing its outer skin.
Cut paneer into pieces and fry them in butter, take the other chilli, slit and fry in butter. keep both these
Take the almonds and make a paste of it by running it in mixie.
Heat 75 gms butter in the cooking pan, fry onion chilli paste till its nice brown in colour. Add Bay leaf. Then add ginger garlic paste. Fry till its cooked well.
Then add tomato puree, almond paste, milk, chilli pw, coriander pw, turmeric pw and salt. Add required Water. Cook on high flame for 5 mins. Then simmer it, add Kasturi Methi leaves and cook for 10 mins.
Once the oil starts coming out of the sides, add fresh cream and fried paneer. Garnish with coriander leaves.
This is what I made for my daughter for dinner last night. Its her favorite Parotta with Butter Paneer Masala. She had one bite and said it tastes different. I asked if she liked it, She said yes but still it tastes different. I said its different.
This is my entry for RCI: Punjab