Paneer Butter Masala (Spicy Cottage Cheese Gravy) | ExpatWomanFood.com
 
 

Posted on

18 October 2012

by

Anjana Chaturvedi

Paneer Butter Masala (Spicy Cottage Cheese Gravy)

Paneer Butter Masala (Spicy Cottage Cheese Gravy)

Ingredients

Cottage cheese - 200g
Tomatoes- 4
Fresh cream - 2 tbsp
Butter - 2 tbsp
oil - 1 tbsp
Chopped capsicum - 3tbsp
Turmeric - 1/2 tsp
Kashmiri chili powder - 1 1/2 tsp
Cumin seeds - 1 tsp
Salt - 1 tsp
Sugar - 1/2 tsp
<em><strong>For The Paste</strong></em>
Grated bottle gourd (Lauki or Dudhi) - 150g
Cashew nuts - 12
Melon seeds - 1 1/2 tbsp
Ginger - 1 inch
Green chili - 2
Dried fenugreek leaves - 1 tsp
Refined oil - 2 tbsp
Cloves - 3
Green cardamom - 4
Pepper corns - 8
Cinnamon - 1/2 inch

Preparation

  • Blanch, peel and grind tomato and make a smooth paste.
  • Gravy - take 2 tbsp oil in a pan and add 1/2 tsp cumin, cinnamon, cloves, peppercorns and green cardamom.
  • When seeds start crackling add cashew nuts, melon seeds and grated bottle gourd (lauki).
  • Saute for 2 minute, then add salt and kasoori methi (dried fenugreek leaves).
  • Cook for 2-3 minutes or till the bottle gourd gets cooked.
  • Then take out the mixture in a bowl.
  • Let it cool down, then grind and make a fine and smooth paste.
  • Heat 1 tbsp oil and 1 tbsp butter in a pan.
  • Add capsicum pieces and saute for few seconds.
  • Then add turmeric, chili powder and tomato puree and cook for 2 minutes.
  • Add the bottle gourd gravy and cook again for 1 minute.
  • Add salt, sugar, fresh cream and cottage cheese (paneer) pieces.
  • Mix and cook on slow flame till oil start seperating from the sides of the pan.
  • Add 1 tbsp butter and garnish with fresh coriander.
  • Best with naan, tandori roti or rice.
Cooks Note

Cottage cheese cooked in smooth and creamy tomato sauce.

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