Paneer Makhani/Paneer Butter Masala for Second Blog Anniversary Celebration

Paneer Makhani/Paneer Butter Masala

Yes, tomorrow it will be 2 years since I created this blog and I did pinch myself to make sure I was not dreaming. For someone who loves changes and new adventures in life I have impressed and surprised myself by sticking to this blog for last 2 years. What a fabulous journey it had been…

Were you aware of the fact that I created this blog out of boredom?! Yup, that’s me; totally unpredictable and bit wacky ;) Moving to complete new and different country with new challenges to face upon, I had no idea what I wanted to do. From being a centre of attention among family and friends, I was pushed to face the new world filled with strangers on one of the peak winter days and for a tough shelled Cancerian it was not really an exciting prospect. I hid myself in a tough shell to protect myself from bitter cold days and I would have been hibernating there for very long time if not for this golden sunshine in the form of Blog world. That was when I started my personal blog Crabby Bites, expressing each and every emotions of daily life. It was just few weeks later I started writing few recipes learnt from my Amma, Ajji, Atte and aunts, a personal copy of recipes which served as reference while cooking. Soon I realised I needed new space dedicated to recipes and hence Spice Corner, now known as Monsoon Spice, was born.


It was my space, my corner where I started posting recipes for myself. Few days after that I received a very first comment from someone I didn’t know. That is when I realised there was someone out there who didn’t know me, but still they were moved enough to reach out and leave their trail. Today, even after 2 years of blogging whenever someone leaves their small notes I can’t help but get the same thrill I got it for the first time. Strange world we live in! I feel connected with most of you whom I have never seen or met before. Through blogging I have met hundreds of thousands of wonderful people- bloggers, bakers, food photographers, writes, chefs, readers, and even virtual world strangers who have become real world friends. So thank you, thank you and thank you to all you wonderful people (both friends and strangers) who have left their mark in my small world. It was truly an amazing journey with you people who have injected more spice into my already spiced life ;) Once again, a heartfelt thank you to everyone who have left your trail here on Monsoon Spice!

Paneer Makhani/Paneer Butter Masala

A birthday celebration is not complete without delicious food. Being a spice lover I couldn’t convince myself to make any sweets or dessert and yup, opted for something which my darling guinea pig/lab rat loves ;) What he loves, he always gets and he loves Paneer Makhani or Paneer Butter Masala. This was my way of saying big Thank you to my much better half who patiently waits till I finish cooking and clicking without any complaints :) We rarely use Paneer in our kitchen but whenever we use it we make sure that it gets full credit. Paneer Makhani or Paneer Butter Masala is one such dish which is very rich and flavoursome. Use of cashews, poppy seeds and fresh cream makes this quite fattening but remember, this is once in a while indulgence. My recipe is very simple and straight forward. I use two different, flavourful pastes made using onions and tomatoes ground with few spices. Addition of Kasuri Methi and fresh cream simply jazzes up this already creamy delight. Make this curry when you want to celebrate some special occasions or indulge when you want to uplift your moods and I can guarantee that it will be one meal to that everyone will remember for very long time. Off this goes to Ruth who is guest hosting this month's MM-Sensational Sides, started by gorgeous Meeta.

Ingredients for Paneer Makhani/Paneer Butter Masala: Paneer, Kasuri Methi, Onion & Tomato Paste

Print This Recipe

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Paneer Makhani/Paneer Butter Masala (Fried Indian Cottage Cheese in a delicious Onion-Tomato Gravy)
Prep Time: 10 mins
Cooking Time: 25-30 mins
Serves: 4-5

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Ingredients:
1 block Paneer, cut into 1 inch cubes (approx 2-3 cups, I used store bought)
2-3 tbsp fresh Cream (I used single cream)
1 tsp Sugar (Optional but recommended)
1 tbsp Kasuri Methi/Dried Fenugreek Leaves
1 tbsp+1 tbsp Oil/Ghee
2 tbsp Coriander Leaves, finely chopped
Salt to taste

Ground to Fine Paste:
For Onion Paste:
1 large or 2 medium Onions
½ tsp Jeera/Cumin Seeds
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 Bay Leaf
½ tbsp Khus-Khus/White Poppy Seeds
3 cloves of Garlic
1 inch Ginger

For Tomato Paste:
1 can chopped Tomato/3 Large Juicy Tomatoes
10 Cashews
1 tsp Garam Masala
1 tsp Kitchen King Masala (Optional but recommended)
¼-½ tsp Amchur/Dry Mango Powder (Adjust acc to taste)
½ Turmeric Powder
½ -1 tsp Kashmiri/Deghi Chilli Powder (gives lovely bright red colour)

Paneer Makhani/Paneer Butter Masala

Method:

Heat 1 tbsp oil or ghee in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden, about 3-5 mins, and place them in a bowl of water for about 15 mins. It’s best to fry them in batches if you can’t fit them in a pan in single layer.
Grind onion and tomato paste with all the ingredients listed above to smooth consistency separately and keep it aside till required.
Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle and turn light brown in colour, mix in onion paste. Keep stirring at medium heat till onion paste turns light brown in colour and becomes little dry, about 6-8 minutes. This is an important step as if the paste is not fried well it will make the gravy bitter. Make sure that you continously stir the paste and it doesn’t stick to the pan.
Now add kasuri methi and sugar and stir for another minute.
Mix tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.
Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.
If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces and cream. Simmer the gravy and let it cook uncovered for another 5-7 minutes.
Switch off the flame and mix finely chopped coriander leaves. Serve it hot with any Roti or Jeera/Saffron Rice and enjoy. It tastes better the next day.

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Other Paneer recipes blogged so far,

• Matar Paneer
• Paneer Koftas in Creamy Saffron Gravy