This version of Paneer Butter Masala is a rich creamy gravy made with roasted paneer in a gravy of roasted spices and onion sauce.
While I have so many versions of Paneer Butter Masala, one better than the other, I have yet another version coming up and this is from Amma’s dairy.
In fact, this is almost 25 years old recipe, from the times when Paneer and the North Indian Cuisine was introduced to us. Amma got it from one of our neighbours and had noted down in her diary. I am not sure about that Aunty’s source of this recipe.
Just that we used to have regular together among our colony and all Aunties used to cook in bulk for the whole group. We happened to have this made and all of us loved it. Amma promptly asked for the recipe and noted it down. She tells me she has made it couple of times interim, though I don’t remember.
So during our weekly PBM menu, she asked if I was up for trying out that recipe and that’s how this got done. I was not able to click the step by step pictures, will surely do it the next time I make it again.
Since we had a Mega BM during April, Cooking from a Cookbook Challenge went on a hold and I am happy I could start it again with this delicious recipe.
We are starting the new Edition from this week. I picked ‘Pick one Protein Rich Ingredient’ for BM#88 week 1 and today is the last one in the series with Paneer.
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Paneer Butter Masala Recipe with Roasted Spices
Ingredients Needed
250 gms Paneer / Cottage Cheese
2 no Tomato Puree
1/2 cup Cream
6 tsp Ghee
Salt to taste
To be ground into a paste
8 Dry Red Chillies
2 large Onions
1 tbsp Coconut grated
1 inch Cinnamon
2 to 3 Cloves
20 nos Peppercorn
1.5 tsp Cumin Seeds
6 Cloves Garlic
1 inch Ginger
3 tsp Coriander Seeds
1 tsp Ghee
Fry all the above ingredients to be ground into a paste in ghee. Cool and grind to a smooth paste.
In a nonstick pan, heat ghee and fry the cubed paneer slight, remove and keep it aside.
Then add the ground masala and cook for 5 mins.
Next, add the tomato puree along with required water and cook till ghee separates. This takes about 10 mins on low flame.
Add cream and salt to taste. Cook for 5 mins.
Add colour if you want to add and cook on low flame and switch off.
Serve with Rotis or Naans.
- 250gms Paneer / Cottage Cheese
- 2no Tomato puree
- 1/2cup Cream
- 6tsp Ghee
- Salt to taste
- 8 Dry Red Chillies
- 2large Onions
- 1tbsp Coconut grated
- 1inch Cinnamon
- 2 to 3 Cloves
- 20nos Peppercorn
- 1.5tsp Cumin Seeds
- 6 Cloves Garlic
- 1inch Ginger
- 3tsp Coriander Seeds
- 1tsp Ghee
- Fry all the above ingredients to be ground into a paste in ghee. Cool and grind to a smooth paste.
- In a nonstick pan, heat ghee and fry the cubed paneer slight, remove and keep it aside.
- Then add the ground masala and cook for 5 mins.
- Next, add the tomato puree along with required water and cook till ghee separates. This takes about 10 mins on low flame.
- Add cream and salt to taste. Cook for 5 mins.
- Add colour if you want to add and cook on low flame and switch off.
- Serve with Rotis or Naans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This is part of May Week 1, Cooking from Cookbook ChallengeGroup.
The post Paneer Butter Masala Recipe with Roasted Spices appeared first on Cooking 4 all Seasons.
