I read and watch a lot of recipes. I am amazed by how you could have so many different ways of making one dish !! Personalization does play an important role in food 🙂 Well for me, i like to figure out an easier and quicker way of making dishes ( owing to the fact that i have huge impatience levels and lot of mood swing at time ; ) ) And that’s exactly what my blog reflects – my version of easy food 🙂
Paneer Butter Masala ( Cottage Cheese Butter Masala ) is again one of the most important dishes in India, particularly the vegetarians swear and survive by this dish 😛 . If any time the country stopped manufacturing paneer/ cottage cheese i wonder what would that phase be !!
So this dish here is my version of making it in just what…20 min ?? I am used to making prolonged versions of this too but then trust me when i m running out of time to pack the lunch boxes, this is perfect ! Let me know if you think the same too ??
Estimated Time : Approx 20 min
- 200 gms of paneer/ cottage cheese
- 2 tbsp of fenugreek / methi
- 5 tbsp of butter
- 4 tbsp of fresh cream
- 1 medium sized onion
- 5 medium sized tomatoes
- salt according to taste
- 2 bay leaves
- 1 cinnamon stick
- 3 cardamom
- 2 kashmiri dry chillies ( just for the color since they are not spicy)
- 2 tbsp of garam masala
- hanfdul of cashew (approx 50 gm i guess)
The Process :-
- Add about 3 tbsp of butter in the pan and heat. Once it starts melting add the cardamom, bay leaves, cinnamon stick and dry cillies and saute a little for 4-5 seconds
- Chop the onions roughly and add it to the pan. Cook for about 2-4 min in high flame until light brown.
- Chop the tomatoes roughly and add them to the onions in the pan. Cook for about 3 min on high flame. Once done add the salt, cashew and methi/ fenugreek to it and cook for another 3-4 min.
Now switch off the heat and let it cool for sometime. Once cool enough empty the mixture in a grinding jar. Grind the mixture till you get a paste texture ( the smoother the better)
Heat 1 tbsp of butter in the same used pan. Add the paste to it and now again stir cook it for another 5 min
While it cooks, meanwhile lets prepare our paneer. This a completely optional step since most people do like adding the paneer raw to the mixture too at the end. But i like frying the paneer in a pan with butter till they are golden. ( do not overcook). Once done place them in a bowl of hot water just so that they remain soft till your mixture is done and you can finally add it.
- Once the mixture is now cooked completely and the aroma fills your nose, add generous amount of fresh cream. Stir nicely and cook another 2 min.
- Now empty the water from the bowl where the paneer was soaking. Add the soaked paneer to the mixture. Mix well and cook another 2 min.
- The last step is actually me secret ingredient. Usually this dish is supposed to be sweet. At many places they add about 1 tbsp of sugar at the end. But i prefer to add ketchup just about 2 tbsp. It gives me the color and the tangy sweetness.
- Thats it !! the dish is ready. Serve with hot chapatis or pulav. Pour a little butter on it and mix alittle just before serving to give that gloss and added aroma.