Panner Butter Masala

Paneer Butter Masala is one of my favorite dishes. Rich and creamy, with paneer cubes and a dash of butter, it is just absolutely fantastic with roti or naan or jeera rice. Came early from work today, and when aravind was busy playing a game, thought I could try this out. Had promised aravind a week earlier that I am going to do it sometime, and he was skeptical about it big time, as I dint enter the kitchen to cook for the last three days. But yes, the paneer butter masala mood had already set in. So I got ready for an hour's show in the kitchen. I have never tried cooking it before, and I just wanted to do it my way.

Here is what I did :

Took about 8 pieces of garlic, and one large chunk of ginger(two ginger arms probably), and I minced it in the mixer. 

Chopped half a large onion(will be as much as one medium sized Indian onion), and diced the paneer into fairly equal sized cubes. Yes, I used the whole paneer slab.

Then I added two table spoons of oil to my frying pan, and heated it, and made it evenly spread over the bottom of the pan. Next I kept the flame on medium, and added the panner cubes

I fried the panner cubes till they were golden brown to an extent. This step is pretty time consuming, and does require patience. I spent about 10-15 mins doing this. But sure is worth it in the end, trust me! :)

I then set it aside on a bowl. The tissue paper absorbs any excess oil thats still sticking to the paneer.

Next I added one table spoon of oil to the same pan, and fried the onions till they were golden brown. Takes about 3 mins, for the onions to fry to that color, on a medium-high flame.

Next, I added the ginger-garlic minced paste to the onions, and kept mixing it pretty well. At this stage, the mix gets pretty thick and dry. Dont worry. Its meant to be that way.

Next I added, 2 bay leaves, 2 cinnamon strips, and about 4 cloves(as I dint have garam masala powder. If you do have garam masala powder, please go ahead and add 1 table spoon of it), along with 1 tablespoon of salt, 1 tablespoon of coriander powder and 1 tablespoon of chilli powder. Stir well for about 30-50 seconds, and dont worry if its getting very dry. Keep the flame low. 

Then, when it was getting totally dry, I added a cup of tomato juice.( I got that after juicing the tomato in my mixer, after removing the peel. If its an indian tomato, go in for two medium sized ones). I kept stirring the mix for about 3 mins, and then added 2 tablespoons of tomato sauce for the tanginess.

Next, I added about one cup of milk, and mixed it well. I increased the flame to medium-high at this stage. I had kept it on medium or low all through, after frying the onions. I left it to cook for about 2-3 minutes. If it doesnt look too thick, adding a table spoon of corn flour at this stage really helps. I did, and it was just fantastic in the end.

At this stage, I added the diced paneer cubes, to the mix, and sort of thought it had become too thick. So I added a small cup of water(half the amount in the cup which was used to measure milk). I stirred the dish a couple of times, and closed the lid and let it cook for 3 mins on medium flame.

Now, at this stage I added exactly one table spoon of butter and had it melt in naturally in the heat of the surrounding semi-liquid. After it melted i stirred once, and let the dish stand for a minute.

Finally I garnished the dish with chopped spring onions and coriander leaves! And I was all done!! 

We had it with Jeera Rice and Rotis, and had a happy happy feeling :) 

Summary :

1 Paneer slab.

1/2 big onion chopped or 1 medium sized onion chopped.

8-10 garlic pieces and 2 medium sized ginger pieces minced into a paste.

1 medium tomato, juiced without peel.

1 Tablespoon Garam masala powder

1 Tablespoon Salt

1 Tablespoon Chilli powder(1/2 tablespoon, if you dont like it hot)

1 Tablespoon Coriander Powder.

1 Tablespoon cornflour(Optional, for thickness).

2 Tablespoons Tomato Sauce.

1 cup milk.

1 tablespoon butter

Some Coriander leaves and spring onions for dressing

1. Add 2 tablespoons of oil and fry the paneer cubes till evenly golden brown on all sides and set aside.

2. Add 1 tablespoon oil to the same pan, and fry onions until golden brown.

3. Add the ginger garlic paste to the pan, and continue frying on medium-low flame for 1-2 minutes.

4. Add the garam masala powder, salt, chilli powder and coriander powder and stir for 30-40 seconds.

5. Add the tomato juice, and the 2 tablespoons of tomato sauce, and mix well for 3 minutes.

6. Add 1 cup milk and continue stirring for 2-3 mins.

7. Adjust the thinkness by either adding water or cornflour as needed.

8. Add the diced paneer cubes, and mix well and cook covered for about 3 mins on medium flame.

9. Add 1 tablespoon of butter to the dish, and mix well and let it stand for a minute.

10. Garnish with fresh coriander leaves and spring onions.

11. Serve hot with roti's, naan's or jeera rice!!

Happy Cooking!!!

Cheers,

--

Ajith

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Who are we?

We are Ajith and Aravind, two guys from Chennai doing our masters in California. Sharing a lot of common interests, cooking by and large has always been our passion. While Aravind can cook almost every South Indian dish, Ajith has a passion for north Indian and Chinese dishes. But, given the mood, either of them can cook everything. Both of them hate to give up on the taste, and love perfection. Hearing a "The dish has come out well" from the other person's mouth, is a big thing for each other as both of us are very picky.

Aravinds Pongal, chutney and sambhar, and Ajith's fried rice have always been loved by every friend and visitor. After thinking for a long time, we thought we should start sharing our recipes online, so that others can benefit from the same. We have been asked loads of times for the recipes as well.

We love spontaneity and creativity. And we love the feeling of our imagination running wild when we see the onions frying in the frying pan, and the mind spinning at 100 rpm's per second, thinking of what goes in next.

We would love to hear your comments, and love to answer your questions.

Happy Cooking!!

Cheers,

Ajith and Aravind