Paneer Makhani / Cottage Cheese Curry Cooked in Butter

                                                                               

                                                                         

My neighbour Jennifer's daughter Prithvi was here in Dar to spend her summer vacation with her parents. Jennifer, being a fantastic cook and a doting mother, went on an overdrive to make all her daughter's favourite dishes. We got to share in the culinary fest as invariably Jenny or Prithvi would come by to give us a generous helping of the special dish prepared. I too joined in the fun, making a few recipes specially for Prithvi. It is always lovely cooking for children. Their appreciation and enjoyment is heart warming. As the time drew near for Prithvi to leave, I wanted to make one last dish for her.....something  really nice. After much deliberation I decided to make this old faithful recipe " Paneer Makhani".

Paneer Makhani, also called Paneer Butter Masala, is a restaurant style dish in which paneer cubes are fried and then simmered in a rich gravy of butter, tomato, cream and spices. The delicious blend of tomato and cream is what gives this dish it's distinctive flavour.

Ingredients:

500 gm paneer ( cottage cheese)
3 tbsp butter
1 tsp garlic, chopped
2 onions or 1/2 cup onion paste
1 tbsp ginger garlic paste
1 cup tomato puree
1/4 cup cream
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp whole spice powder ( garam masala  powder)
1 tsp Kasoori Methi ( dried fenugreek leaves)
Salt to taste
Whole spices: 1 bay leaf, 1 inch cinnamon, 2-3 cloves, 1 black cardamom
Oil to fry paneer
Coriander leaves to garnish

Method:  Cut paneer in cubes and deep fry in hot oil till golden in colour. Remove and keep aside in a bowl of salted water. Chop the garlic and coriander leaves. Blend onion into paste.

Heat butter in a heavy bottom pan and add whole spices - cloves, cinnamon, bay leaf and cardamom. Add garlic, saute for a minute and then add onion paste. Saute for couple of minutes until the water dries up and it changes colour slightly. Mix tomato puree, ginger garlic paste,coriander powder, red chilly powder, turmeric powder, salt and add. Cook for two minutes. Add cream, reserving some for garnish. Stir till  mixture dries out. Add one cup of warm water, lower flame and cover. Let it simmer for five minutes. Uncover, add paneer, garam masala powder, kasoori methi and some of the coriander leaves. Cook for two minutes. Serve, garnished with cream and remaining coriander leaves.