Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
- 1/2 lb. paneer (cubed)
- 2 medium tomatoes
- 1 green chili
- 1/4 inch piece ginger
- 1/2 cup green peas (optional)
- 1/2 cup yogurt, whipped
- 2 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (lal mirch)
- 2 bay leaves (tajpat)
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon cornstarch
- 2 tablespoons chopped cilantro (Green coriander)
- 1 teaspoon sugar (optional)
- Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
- Blend tomatoes, green chilly and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
- Add hing and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
- Tomato mixture will start to leave the oil and will reduce to about half in quantity.
- Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
- To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
- Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
- Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
- You can substitute the yogurt with heavy cream for a richer flavor.
- 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
- Add in the yogurt powder of 4 to 5 cashews to make it creamier.
- This gravy can be used in any combination of vegetables you desire.
- This recipe is only a method – feel free to be creative and experiment!