Posted on
18 October 2012
by
Anjana Chaturvedi
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.
http://maayeka.blogspot.com [6] Normal 0 false false false EN-GB X-NONE X-NONE<