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Wednesday, December 22, 2010

Paneer Makhani or Butter Paneer











The gravy/sauce that I am going to post the recipe for can be used not just for Paneer, but can be used with any vegetables, Kofta curry, Methi malai paneer, Tofu or for those who eat non veg can make butter chicken (chicken Makhani) following same recipe.

It is a very rich sauce/gravy absolutely out of this world (Well, from India, which is practically other side of globe and out of this world).



Ingredients:



1 tbsp oil vegetable oil
½ red onion finely chopped or 1 shallot
1 medium white onion, finely chopped
2 tblspoon tablespoon ginger garlic paste
2 bay leaves (fresh or dried)
2 pods of black cardamom
4 cloves
5 peppercorns
2 sticks of one” cinnamon stick

1 teaspoon garam masala
1 teaspoon chili powder
½ tsp turmeric powder
1 teaspoon paprika
2 teaspoon cumin powder
2 tablespoons butter
2 teaspoons lemon juice
1 tsp Kasoori methi (dried fenugreek leaves) (optional)
¼ cup cashew fine powder/paste (optional)
1 cup tomato puree
½ cup water
¼ cup of yogurt or sour cream
1 cup half and half
½ cup fresh whipping cream
Salt & pepper, to taste
2 teaspoon sugar

To saute Paneer (or any vegetable or chicken if making Butter vegetable or butter Chicken)
1 table spoon oil
1 table spoon butter
1 pound of Paneer cubed
1 tsp ground cumin powder
1 tsp garam masala
½ tsp red chili powder (to taste)
1 teaspoon Paprika



1 tablespoon cornstarch
1/4 cup water
2 table spoon freshly chopped cilantro leaves for garnish


Method to make Sauce:

• Heat oil in a large saucepan over medium high heat.
• Add bay leaves, cinnamon, peppercorn, cardamom pods
• Add and Sauté onions until translucent
• Stir in butter, lemon juice, ginger-garlic paste
• Cook for 1 minute.
• Add the cashew nut paste and Kasoori methi and sauté for another two minutes.
• Add 1 teaspoon garam masala, chili powder, paprika turmeric and cumin powder .
• Add tomato puree and cook for 2 minutes, stirring frequently.
• Stir in half-and-half, yogurt or sour cream and water.
• Reduce heat to low, add cream and simmer for 10 minutes, stirring frequently.
• Add sugar, mix well.
• Season the sauce with salt and pepper.
• Remove from heat and set aside.


Method to sauté Paneer:


• Heat one tablespoon oil in a large heavy skillet over medium heat.
• Add butter, add Paneer cubes.
• Cook Paneer until lightly browned, about 1-2 minutes.(stir very gently with wooden spatula so paneer does not break) (if cooking chicken, may have to cook longer until not pink any more)
• Add cumin powder, garam masala, paprika and cayenne pepper.
• Stir cooked Paneer into sauce.
• Mix together cornstarch and water, then stir into the sauce.
• Cook for 5 minutes, or until thickened.
• Garnish with Cilantro
• Serve with Naan/Chapati/Roti/Pita bread or with Basmati Rice.


Recipe and Photographs by Surekha.

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