RESTAURANT STYLE PANEER BUTTER MASALA (WITHOUT CREAM OR CASHEW PASTE)

 Paneer butter masala …the most famous and classic Indian curry.This is the one thing we order whenever we go to a vegetarian restaurant. Since the time I started cooking I ve been trying to make this dish at home and have tried many recipes from various sources but every time it ended up in a disaster. Then I just stopped experimenting with butter paneer with a misconception that I cannot reproduce restaurant quality Butter paneer at home. Whenever we buy Paneer we consume it as a stir fry or tikka.We use to have chappathi or dosa for dinner .Finding a good and easy side dish everyday is quite difficult .My husband prefers gravy side dish to tikkas.So I planned  my own recipe on this dish and decided not add any expensive ingredients like cashew or cream  .Since I dont want totake a risk on something which was never a success. But to my surprise it turned out extremely delicious !!! Exactly the same or much better than that of what we have in restaurants.  I would like to share this simple recipe with you too..Please do try and surprise your spouse and guests with this delicious curry..

Preparation time-10min

Cooking time-20 min.

Serving-2 to 3 

Ingredients

1.      Paneer-200gms,cut into cubes

2.      Onion-2 large,thinly sliced

3.      Ginger garlic paste-2tsp

4.      Tomato-2 medium ,roughly chopped

5.      Cumin seeds(jeera)-1/4tsp

6.      Cardamom-2 nos

7.      Kashmiry chilly powder-1tbsp heaped

8.      Garam masala-1tsp+1tsp

9.      Jeera powder-1/2tsp

10.  Kasuri methi-2tbsp heaped ( it is dried leaves of methi (uluva)and is available in all supermarkets)

11.  Oil-1tbsp

12.  Milk-1cup

13.  Butter-2tbsp

14.  Salt

15.  Wate-1 cup or more

16.  Sugar-3/4tsp

17.  Corinder leaves- 2 tbsps,chopped

           Method of preparation

1.      Heat oil in a pan. Add cumin seeds and cardamom.when it changes its color add ginger garlic paste and sauté for 2 min or till its raw smell goes.

2.      Add thinly sliced onion and salt into this and cook until onion turns transparent and slightly brown.Add the chilly powder,jeerapowder and 1 tsp garam masala.(keep the remaining 1 tsp garam masala aside).sprinkle 1 or 2 tbsp of water and stir till the raw smell of powders disappears. Add the tomatoes in and cook till melts. Lastly add kasuri methi.Swith of the flame

3.      Allow the prepared masala to cool.Grind it into smooth paste by adding little water.

4.       Pour it back into the pan ,add 1 cup of water and boil the gravy in medium flame till it reaches very thick consistency.

5.      Add paneer and mix well. Pour 1 cup of milk. Heat till it reaches smooth thick gravy. Check for saltiness.Switch off the stove.

6.      Add butter and sprinkle remaining garam masala,coriander leaves and sugar evenly .keep it closed for some time.

 Enjoy this delicious curry with chappathi,naan etc..

Notes: If the curry turns too thick add little more water and just heat for few minutes.

Use only Kashmiri chilly as it gives  right thickness and color to the gravy.If you want to use normal chilly ,then reduce its quantity.

 

VEGETABLE PULAV

Ingredients

 

1.      Rice-1 ½ cup

2.      Tomato-1 ,chopped

3.      onion-half of one

4.      Green chilly-2nos,chopped

5.      Carrot-1,cut into small cubes

6.      Beans-8nos,chopped

7.      Green peas-3/4cup

8.      Chillypowder-1/2tsp

9.      Coriander powder-1tsp

10.  Garam masala-1/2tsp

11.  Water-3cups

12.  Oil/ghee-2tbsp

13.  Salt

Method of preparation

1.      Heat oil in a pan. Sauté onion and green chilly until onion turns soft. Add in all powders and salt stir for 2minute.Add tomatoes. Once the tomatoes are cooked and melts completely, add chopped vegetables. Mix well and let it cook for 5 minutes.

2.      Add the mentioned quantity of water. Add salt if requires. Bring the water to boil. Now add the rice .Give a nice mix. Close the pan and cook in medium flame until the water dries up .Switch off the flame and gently stir the pulav with a fork.

Enjoy with raitha and pickle….

Notes: If you want to cook this in a pressure cooker check here.If you are using dried green peas, soak it over night and cook in advance.

SPECIAL CHENA MEZHUKKUPURATTI (ELEPHANT YAM STIR FRY)

Ingredients

1.      Chena (elephant yam)-2cups,peeled off and cut into small cubes

2.      Onion-1no,thinly sliced

3.      Chilly powder-1/2tsp

4.      Coriander powder-1 ½ tsp

5.      Garam masala- 1/2tsp

6.      Pepper powder-3/4 tsp

7.      Soya sauce-1tsp

8.      Salt

9.      Oil-3tbsp

10.  Mustard seeds-less than 1/4tsp

11.  Curry leaves- a few

12.  Water-just enough to cover the vegetable.

Method of preparation

1.      Combine cubed chena,onion,salt  and water. Cook until yam turns soft. Do not overcook it. Drain the excess water after cooking.

2.      Heat oil in a pan, splutter mustard seeds. Add curry leaves. Now reduce the flame. Add all powders except pepper powder. Stir for a minute. Add the cooked yam. Mix well. Now add the soya sauce. Give a nice stir. Keep in medium flame until it is well roasted .Stir in between. Lastly add pepper powder.

Serve hot with steamed rice…

Notes : While cleaning and cutting the yam, try to wear gloves or  oil your hands since it causes itching.

SCHEZWAN FRIED RICE WITH HOMEMADE SCHEZWAN SAUCE

For the schezwan sauce

            Ingredients

1.      Dry red chilly-8nos ( deseeded and soaked in warm water for 30 minutes)

2.      Ginger-1”inch piece

3.      Garlic-10small pods

4.      Soya sauce-1/2tsp

5.      Tomato sauce-1/2tsp.

Method of preparation

1.      Drain the dry red chillies.Grind all the ingredients in to smooth paste by adding a tsp of water. This is the schezwan sauce.

For the fried rice

Ingredients

1.     Cooked basmati rice-2 1/2 cups

2.     Carrot-1no,cut into small cubes

3.     Beans-10nos,cut into thin round pieces

4.     Capsicum-1no,deseeded and cut into small cubes

5.     schezwan sauce-3tsp (with the above qty you will get around 4 tsp.Since we don’t like much spicy version I added only 3 tsp. For the better color and flavor all the prepared sauce can be added)

6.     Pepper powder-1/2tsp

7.     Oil-2tbsp

8.     Salt.

Method of preparation

1.     Heat oil in a pan. Add all the vegetables and salt. Sauté for 2minuts.It should not be overcooked. Once it changes its color add the Schewan sauce. Stir for a minute. Add the cooked rice mix gently. Lastly add some pepper powder. Give a nice stir. Switch off the flame. Keep it closed for some time. Serve with some chicken curry or it can be enjoyed merely with some sauceJ

 Notes: Rice can be made more flavorful by adding a tbsp of chopped spring onion and celery. If you like to have restaurant style deep red color rice use kashmiri chilly or a little red food color.

Sending this to Shruti rasoi  and Gayathri's cook spot