Down Memory's Lane
The Indian Maharaja style dish "Paneer Butter Masala" (Cottage Cheese Butter Masala)served with some rice and Laccha Parantha.
One of my friends told me that whenever I see any Indian, the deliciousness of the Indian food automatically comes into his mind. Indian food has so much variety and richness that each state or province has its cuisine and different traditions and rituals related to the food. India is home to many unique spices. They play the role of the heart and the soul of Indian cooking. Any person who knows the proper use and knowledge of these spices will unlock the magic and flavours of Indian cuisine.
We generally accept that the vast majority of the north Indian or Punjabi curries utilize a similar sauce base with a similar method and thus it should be not difficult to get ready. this has been one of the generalizations, particularly for the paneer-based plans or curries. maybe in any event, during my underlying long stretches of culinary learning, I use to make all the paneer curries however name it distinctively according to the event. in any case, trust me, there are such countless unobtrusive varieties and subtleties that go to every single Punjabi curry which makes it exceptional and consequently the interesting names. for example, in this formula of spread paneer, the base is ready with onion and tomato however is taken care of diversely contrasted with matar paneer or Kadai paneer. what's more, there is a liberal measure of margarine and new cream utilized which makes it gentle sweet and fiery curry. also, the flavour expansion is negligible and consequently, it is valued all around the world and not simply in India.
Ingredients
To make Paneer Butter Masala we need these products
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Chopped Tomatoes
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Chopped Onions
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Ginger
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Garlic
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Cottage Cheese
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Cooking Cream
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Cardamom
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Cumin Seeds
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Green Chilli
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Cashew Nuts
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Cloves
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Butter or Clarified Butter
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Coriander
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Turmeric
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Red Chili
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Garam Masala
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Kitchen King Masala
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Cumin Powder
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Coriander Powder
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Kasuri Methi
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Salt
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Water
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Vegetable Oil
Instructions
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Firstly, in a large heated pan put 2 tablespoons of oil and 3 tablespoons butter.
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Add 5 cloves, 2 pods cardamom, and 1/2 tablespoon cumin seeds and saute on low flame for a few seconds.
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Then, add 2 chopped onions, 2 cloves of garlic, and 1-inch ginger.
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Saute the onions until they turn brown.
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Add 3-4 chopped green chilli.
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Add 3 chopped tomatoes, 10 cashew nuts, and saute for at least 3 minutes on a low flame.
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After this, make sure the whole mixture is soft and the tomatoes are mixed well.
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Cooldown the pan for a few minutes.
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Now, transfer this mixture into a blender and blend until it becomes a smooth paste.
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Filter the paste to avoid unwanted seeds.
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The onion-tomato paste is ready and set it aside for now.
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In a large pan, put 2 tablespoons of oil and 3 tablespoons butter, 1 bay leaf, and chilli.
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Now, add 1 onion and saute the mixture until it becomes golden brown and the mixture is aromatic.
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On a low flame, add ½ teaspoon turmeric, 1 teaspoon red chilli powder, 3/4 teaspoon turmeric, ¼ teaspoon cumin powder, ½ teaspoon garam masala, and salt to taste.
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Saute and stir the mixture well.
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Make sure the spices are not burnt and don’t stick to the pan.
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Now, transfer the set aside onion-tomato paste to the pan and mix well.
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Cook it until you can see oil separating from the paste.
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For maintaining consistency, add 1 cup of water to it.
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Now, add 18 cubes of cottage cheese and mix gently.
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Cook until the cheese takes the flavour properly.
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Add 2 tablespoons of cooking cream in a circular shape.
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Add 1 teaspoon Kasuri methi.
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Our Paneer Butter Masala is ready to serve.
