Hope all of you had a fantastic 4th of July. We had a really nice time. We finally managed to get some organizing done, met some old friends and just had a quiet time.
Over the weekend, B's friends visited us. I decided to cook at home. Just something quick and delicious. B was in no mood for South India. So, I chucked the idea of Microwave Paruppu Usili and decided to try my hand at his favorite north indian dish-Paneer Butter Masala.
I searched online for a quick recipe and I found a fantastic one here: PBM in minutes!. I leveraged this recipe and added a twist of my own.
Here you go, enjoy!
1. Corriander powder - 1.5 tsp
2. Garam Masala - 1 tsp
3. Chilli Pwder - 1 tsp
4. Kasoori Methi - half tsp
5. Tomato Paste - 2 tsp
6. Milk - 1 cup
1. Onions - 1 medium, chopped finely
2. Capsicum - 1 medium, chopped
3. Peas - 1 small cup
4. Paneer - chopped into cubes
5. Butter - as required
6. Salt - to taste
Method de Preparation:
1. Make the gravy by adding corriander, garam masala, chilli powder, kasoori methi, tomato paste and whisk it all with half cup of milk. In the video, he does advice to add tomato ketchup. I don't like the taste of ketchup in PBM, hence, I avoided it. But I added enough of tomato paste instead.
2. On a hot pan, add some butter and fry the onions and capsicum in the butter. You need to get the butter aroma rise up while frying. You can also add cashews/raisins to this and fry them along. I prefer PBM not too sweet. Hence, I just added some cashews for richness
3. Once the onions and capsicum is well fried, add the peas and gravy that has been sitting out. Add a little of food color (optional) and salt. Cover it for 5 mins and let it boil.
4. Once the gravy is boiling well, add the paneer cubes. The paneer cubes need not be fried before adding.
5. Toss it around couple of times till all the paneer is soaked well in the gravy. Let it boil well for another 6 mins.
6. Your dish is ready to be served and enjoyed!
Garnish with corriander and serve
Tip 1:Paneer can be broiled in the oven too, instead of frying. But you need to keep a constant eye on the oven
Tip 2: If you would like your PBM even more richer, you can grind a handful of cashews with onions. Make it into a paste and add it to the gravy while boiling.