Butter Paneer Masala
- 1/2 lb paneer cubed in byte size
- 2 medium tomatoes
- 1 green chili
- 1/4 inch ginger
- 1/2 cup green peas
- 1/2 cup yogurt, whipped (curd, dahi)
- 2 tbsp oil
- 1/8 tsp asafetida (hing)
- 1 tsp cumin seeds (jeera)
- 1 tbsp coriander powder (dhania)
- 1/2 tsp turmeric (haldi)
- 1/2 tsp red chili powder
- 2 bay leaves (tajpat)
- 1 tsp salt
- 1/2 tsp garam masala
- 1 tsp corn starch
- 1 tsp sugar, optional
- 2 tbsp cilantro finely chopped (hara dhania)
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!