Paneer Butter Masala (Creamy red curry)

Paneer butter masala (creamy red curry)

You must be enjoying this rich curry often in restaurants…but this time surprise your family by dishing out this recipe in your kitchen on a rainy afternoon with some hot Naan.

SERVES : 4

INGREDIENTS:

4 tb butter

2 tb Oil

2 tejpatta (bayleaf)

2 laung (cloves)

½ inch dalchini (cinnamon stick)

2 whole dry red chilli

1 large onion(finely chopped)

1 tb ginger-garlic paste

1 tb dhaniya powder

½ tb red chilli powder

½ tb garam masala

6 medium sized tomato (finely chopped)

250-300 gm paneer (cut in triangles)

1 tb kasooi methi leaves

2 tb malai/cream

Salt

PREPARATION:

Take a kadhai (wok).Put half amount of butter and oil in it(oil is a must, else you have to be very careful that butter won’t  burn).

Toss in bayleaf, cloves, cinnamon, red chillies. Saute for a mnt (or till fragrant).

Put in onions.Fry for one mnt.

Add ginger garlic paste.Fry for ½ a mnt.

Add dhaniya powder, red chilli powder, garam masala, kasoori methi, tomatoes. Cook till oil seperates from masala (this step is invariably repeated for most of the Indian cooking).

Now take it down from the heat. Puree the masala mixture into a smooth mix.

Again, place a kadhai on heat.

Put rest of the butter and oil.

Put in the pureed mix. Saute for 2 mnts on low flame.

Put in paneer pieces. Toss gently in masala so that masala coats the paneer well. Wait for 1 mnt.

Add water and mix till desired consistency is achieved. Add salt.

Sim and cook for 5 mnts. Remove from heat. Add cream and mix n now the most important step : Just dig in....

SERVING SUGGESTION:

Garnish with some drops of cream and a twig of coriander leave (dhaniya patti) in the centre.

Serve with Naan(it’s recipe will be provided soon) or if you are having a time crunch, then go with rotis topped with some desi ghee.

If you have another version of this recipe,please share...I would love to try that...