Paneer Butter Masala
April 8, 2012 Posted by Shweta Shanbhag
We had relatives visiting us on Friday and I had to cook after coming back from work and did not have much time. So tried this quick recipe which I had written down in my book but had never tried before. I wasn’t very sure how it would taste. But at the cost of sounding immodest, I must tell you that this turned out better than dishes served in restaurants:)
Method
- Take a non stick pan and fry 1 grated onion in 1 tbsp oil/butter and saute till brown. I add some salt while sauteing the onions as the salt gets absorbed and the dish tastes better.
- In the meantime, take a bowl. Add 2 tsp of coriander powder, 2 tsp of chilli powder, 1 tsp garam masala, 2 tsp of kasoori methi powder, puree of 2 tomatoes and half a cup milk and whisk it and leave aside. I add spices always based on my judgement and my preferred tastes..so you can change this according to your liking.
- Add 1 tsp of ginger garlic paste to the onion and saute. Now add the above mixture and let it cook on a slow flame for 3-4 mins.
- Add 250 gms paneer cubes and salt to taste and bring it to one boil. Garnish with coriander and serve with Chappatis. You can add cream if you want but I skipped it.
The video for this recipe can be found here at http://www.vahrehvah.com/Paneer+Butter+Masala:3536. I used fresh onions and fresh tomato puree instead of fried onions and ketchup that the chef is using here.
Related posts:
Category: vegetarian
Awesome…this is a new way of keeping the gravy mixed in advance and then adding to the onion…will try it…looks a great way to save time as well…
U bet Sush..was done in half an hour along with chopping, pureeing and all..
let me know how it turns out when u try this dish 🙂
Looks yummy n easy..will try !!
Was it supposed to be tsp measures? The gravy was bitter when I used tbsp of Garam masala etc.
Did u use any oil @ all?
Thanks Mona
Seema,
Thanks for visiting my blog… I did use the same measurements but then I use homemade garam masala..could that be the reason why it turned bitter?? You can probably adjust by adding more milk. I used very little oil to fry the onions…somehow forgot to write that in a hurry…edited the post now
I did use oil. But Garam masala normally in my cooking I use no more than 1 tsp. may be The diff is using home made Garam masala.
How did u make Ur tomato purée?
@Seema Pai- just boil tomatoes, remove the skin and puree them in a mixer to a fine paste.
I tried this twice end result didn’t come like what looks in the pic. I guessed it must the way I purée. I will try to purée it Ur way 🙂
Hi shwetha!i love ur blog…great work:-)you finding time to cook after work and that too with a toddler is commendeble:-)keep up the spirit…
p.s-let me introduce myself:-)i am satish bhats wife from whom i came to knw abt u…