Tuesday, December 01, 2009

Butter Paneer Masala

Paneer is an Indian cheese. It has the look and feel of tofu, and it doesn't melt when it is cooked. It's a very bizarre cheese, indeed. Often in Indian food it is found sauteed in a spinach sauce. I'd never heard of butter paneer before but when I found this recipe I thought it sounded excellent. And oh my goodness it was. It is probably one of my favorite Indian recipes I've ever made. So yummy! I did make it a little super-spicy which I will not do next time. But it is so excellent. Hooray!

P.S. I found the paneer at a tiny little Indian market, but perhaps regular grocery stores would carry it as well.

paneer

Butter Paneer Masala
Closetcooking.blogspot.com

1 tablespoon butter
2 cups paneer (cut into bite sized cubes)
1 tablespoon butter
1 onion (pureed)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 teaspoon red chili powder
3 tablespoons cashews (ground)
1 cup tomato (pureed)
1 teaspoon coriander (ground)
3/4 teaspoon turmeric
1 tablespoon garam masala
1 tablespoon butter
3 tablespoons yogurt
cilantro (chopped)

Directions:
1. Melt the butter in a pan.
2. Add the paneer and fry until golden brown on all sides.
3. Let the paneer soak in warm water for 30 minutes.
4. Melt the butter in a pan.
5. Add the onion and saute until brown.
6. Add the garlic and ginger and saute until fragrant, about a minute.
7. Add the chili powder, cashews, tomatoes, coriander, turmeric and garam masala and simmer for 5 minutes.
8. Add the paneer and simmer for 10 minutes.
9. Remove from heat and stir in the butter and yogurt.

Yield: 4 servings

2 comments:

Anonymous said...

Surprisingly I have all those spices. I have a facination with spices so I have, oh, about 120. Yeah I actually counted them. This looks sooooo good! What makes it spicy? The cheese stuff? -Audrey

Lauren said...

When it calls for "red chili powder" I used straight-up cayenne. :)