Paneer Makhani (Butter Paneer)

Having born & raised in Delhi, my hubby has a special fondness for Paneer Makhni and he challenged my cooking prowess. From my series of Food dedication for my husband this is the fifth dish &  i  must tell you that its not easy to get a perfect dish without an inspiration behind you. My hubby acknowledged  that the Paneer Makhani I cooked was one of his favorite dishes ever cooked by me.

Paneer Makhani or Butter Paneer is  parallel to Butter Chicken for Vegetarians. Chicken is replaced with Paneer which gives the dish a velvety softness to  the dish.

Recipe For Paneer Makhani (Butter Paneer)

Ingredients:

1) 10 Cubes of Paneer 

2) 3 tbsp boiled onion paste (Boiling the onion adds smoothness to the paste)

3) 4 tbsp boiled tomato paste

4) 1 1/2 tbsp Cashewnut-Almonds paste (2:1)

5) 2 tsp Fresh Cream

6) 1/2 tsp Kasoori methi crushed

7) 3 tbsp Butter

8) 1/2 tsp Shah Zeera

9) 1/4 tsp Zeera

10) 5 pieces of clove

11) 1/2 inch cinnamon

12) 3 pods of cardamom

13) 2 big cardomom

14) 2 tbsp Kashmiri Mirch Powder ( 1 tsp if using normal Red Chilli Powder)

15) Salt to taste

16) 1/2 tsp sugar

17) 1 1/2 tsp ginger-garlic paste

18) 1/2 tsp Black pepper powder

19) 2 tsp Cumin- corainder powder

20) 1 /2 tsp garam masala powder

22) 1/2 tsp turmeric powder

Method:

1) Marinate the paneer pieces with turmeric and salt for 1 hour and lightly saute it.
2) Add butter to the pan, let it heat.
3) Now add all the dry spices ,Cinnamon, Cardomom small and big ,Clove, Shah Zeera and Zeera. Also add sugar at this point as the caramelizing of the sugar adds color to the gravy.
4) Now add the onion paste and ginger- garlic paste. Let it leave sides of the pan.
5) Now add the tomato paste cook until it leaves pan sides.
6) Add the Cashewnut and Almond paste.
7) Simultaneously add the dry masalas ( Cumin-Corainder powder,black pepper powder,Kashmiri Lal mirch powder,and crushed kasoori methi)
8) Once the masalas are cooked add paneer and coat it.
9) Add 1 cup warm water to the mixture.
10) Let it simmer for 5 mins and add garam masala.
11) Take it off from heat and add fresh cream and serve hot.

Note:

Do not over fry the paneer cubes, just lightly saute it leaving it tender.

Methi Malai Mattar ( Fenugreek with Green Peas in white gravy)

Methi Malai Matar ( Fenugreek with Green Peas in white gravy) an absolutely delectable dish for my Veg audience. This recipe is a savior for my hunger strikes on Fridays when i have to observe total veg as a religious belief. This dish is an excellent combination of sweet and salty  with a hint of bitterness from methi (Fenugreek); but trust this bitterness accentuates the overall experience of this dish.

Well this particular recipe has lot many variations; some use tomato and red chilli which gives it reddish tinge but i prefer it white in colour as it adds to the creaminess of the dish. I have also eliminated using any root vegetables like ginger, garlic or onions. This becomes an excellent choice for the jains also.

Methi Malai Matar + Jain Recipe + Fridays = 'Happiness'

Recipe for Methi Malai Matar

Ingredients:

1) 1 cup Boiled peas

2) 1 cup Methi (Fenugreek) leaves

3) 1 tsp Kasoori Methi

4) 1 cup milk

5) 1 tbsp Kaju (Cashew) and poppy seeds paste (2:1/2)

6) Pinch of Asofietida 

7) Pinch of crushed Methi (Fenugreek) seeds

8) Salt to taste

9) 1 1/2 tbsp fresh cream

10) 1/4 tsp sugar

11) Whole Garam Masala (See note)

12) 1/2 cup warm water

13) Fried Green Chilli for garnish

14) 2 tbsp Oil 

15) 1 tsp white pepper powder

16) 1/2 tsp green chilli paste.

To prepare Methi Malai Matar:

1) Heat oil in a Pan.

2) Now add whole garam masala, saute it until it releases aroma.

3) Then add crushed methi seeds and the dry methi leaves..

4) Now add the Green chilli and Kaju and Poppy seeds paste.

5) Simmer and let this paste release oil from sides.

6) Once done add the boiled peas and Methi (Fenugreek) leaves.

7) Let it coat the paste.

8) Now make a mix with water and milk and add it in the pan.

9) At this point add salt, sugar and white pepper powder.

10) Let the mixture simmer and incorporate all the flavours.

11) Once the gravy is thickened to 3/4 and starts leaving oil from side add fresh cream

12) Note add the fresh cream by removing the pan from heat or else the gravy might curdle.

13) When all the ingredients merge and create a harmonious taste complementing each other our Methi Malai Matar is ready to serve.

14) Add fried green chillies for garnish.

Note:

Whole Garam Masala: 1 inch cinnamon, 3 small cardamoms, 1 big cardamoms, 1 Tej patta, 1/2 tsp shahi zeera, 1/2 tsp zeera.