Paneer Butter Masala

PANEER BUTTER MASALA - RESTAURANT STYLE

Paneer Butter Masala, my all time favorite restaurant recipe. When cooking became my passion, I thought why not try my all time favourite restaurant recipe at home. Trust me its so easy to make and you get almost the restaurant taste also. And Home made is always healthy. Also Cottage Cheese or Paneer is loaded with lots of healthy nutrients and hence a healthy pick for our kids too. So lets get started and see how to make this delicious paneer butter masala.

Ingredients :

1. Paneer or Cottage Cheese - 200gm
2. Onion - 2 Medium sized
3. Ginger - 1 inch piece
4. Garlic - 5 
5. Tomato - 3 Medium sized
6. Cashew nut - 12
7. Turmeric Powder - 1/4 tsp
8. Chilly Powder - 1 Tbsp
9. Coriander Powder - 1/2 Tbsp
10. Garam Masala - 1/2 tsp
11. Cloves - 1
12. Cinnamon - 1 small stick
13. Bay Leaves - 1 Leaf
14. Oil - 1 Tbsp
15. Butter - 2 Tbsp
16. Fresh Cream - 2 Tbsp
17. Kasoori Methi - few leaves
18. Coriander Leaves - Few leaves
19. Salt - as reqd
20. Sugar - 1 tsp

Preparation :

• Cut the onion into four pieces and boil it in water for 10 mins. Once the onions are cooked blend it into a fine paste and keep it aside.

• Cut the tomatoes and make a puree out of it. Keep this aside.

• Soak the cashew nuts in hot water for 20 mins. Grind this to a smooth paste adding 2-3 Tbsp water. Keep this aside.

• Crush the ginger and garlic and a make paste and keep it aside.

Cooking Method :

• Heat Oil + Butter in a kadai. Add the whole spices cloves, cinnamon and bay leaves. 

• When it starts to leave a nice aroma, add the onion paste and saute it well. Saute till the raw smell goes off.

•  Now add the ginger- garlic paste and mix well. When it starts to leave a nice aroma add the tomato puree. Mix and saute well the whole mixture.

• When it starts to boil, add the turmeric powder, chilly powder, coriander powder and garam masala and mix well. 

• Once the raw smell goes off, add the cashew nuts paste and mix well.

• Now add 1-1.5 cups of water and add salt and sugar and mix everything well.Cover and boil it for 5 - 10 mins on low flame.

• Now add the paneer cubes into the curry and mix well. Cover and cook the paneer for 5 mins. Alternately you can slightly fry the paneer cubes and add to the curry. 

• Once the paneer is cooked add the crushed kasuri methi and fresh cream and mix well.Adding kasuri methi gives the restaurant taste.

• Garnish the curry with coriander leaves and fresh cream.

Tasty  and delicious restaurant style Paneer Butter Masala is ready to be served.

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Kathrikka Vindaloo

KATHRIKKA VINDALOO OR BRINJAL VINDALOO

Vindaloo is a Goan style curry dish. This type of curry has vinegar, sugar, fresh ginger and spices as main ingredient which gives it that special flavour. This is normally made with non-veg items like chicken, mutton,pork or prawns, but here I have tried it with Brinjal for the Veg version of it. We will not be using the whole spice set as we would do with non-veg. This is a slightly modified version of the original vindaloo recipe, to keep the taste intact for the veg version. Lets see how to make this Brinjal Vindaloo.

Kathrikka Vindaloo

Ingredients :

For Curry :

1.  Long round brinjal - 3 Nos
2. Onion - 2 Nos (Chopped Lengthwise)
3. Tomato - 1 No.(Chopped Lengthwise)
4. Vinegar - 1 tablespoon
5. Sugar - 1/4 tablespoon
6. Salt - as reqd

For Seasoning :

1. Oil - 1 tablespoon
2. Mustard - 1 teaspoon
3. Curry Leaves - Few Springs

 For Grinding :

1. Mustard - 1/2 teaspoon
2. Fenugreek (Uluva) - 1/2 teaspoon
3. Ginger - 1 finger length piece
4. Garlic - 5 flakes
5. Jeera Seeds - 1/2 teaspoon
6. Kashmiri Chilly Powder - 2 Tablespoon (according to your spice requirement)

 Preparation : 

• In a Mixer-Grinder, crush together mustard and fenugreek. 
• Then add ginger and garlic and grind it well.
• Then add the Kashmiri Chilly Powder and grind it oncwell to make a thick paste. Add water if required.
• Cut the Brinjal into 1 inch lenghtwise piece and put it in water and keep so that it doesn't change colour. 

 Cooking Method :

• Heat a kadai. Add a tablespoon of oil. 
• Splutter mustard seeds in the hot oil.
• Add curry leaves and saute once.
• Add the chopped onions and saute till turns pink.
• Add the chopped tomatoes and saute well till the tomatoes get smashed well.
• Now add the ground masala paste and mix well till the raw smell goes and the oil starts to leave the sides.
• Add the chopped brinjal pieces and required salt and mix well so that the masala gets coated well on all the brinjal pieces.
• Add little vinegar and required water and cook the brinjal.
• When the brinjal pieces are cooked well, add little sugar and mix well and put off the stove.
• Delicious Brinjal Vindaloo is ready to be served.
• This tastes good with steamed rice and chappathi.

Note : Do not add excess of mustard and fenugreek while grinding, as it will give a bitter taste. Just add it for the flavour.

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