Paneer butter masala

I asked him on the phone if he liked paneer and he said "Ugh! I have had so much paneer lately that I can't stand it anymore" and I went "oh! crap". This was one time during the courtship days before my husband and I were married. He later explained in 'great detail' how he has been eating paneer practically every day sometimes twice for the last two years of his bachelor lifestyle. In those days he was in Pune, India and always ate out and being a vegetarian and eating out you pretty much end up choosing something with paneer. While I empathized with his situation, I also realized I might not be able to eat my favorite paneer. I had to do something.
A few days after we got married and came to the US, I figured he might have gotten over his paneer-phoebia and made this paneer butter masala. He loved it. Apparently the brief break and (as he tells me) the great dish had brought him back. Paneer was back as an ingredient in our household. So here is the recipe of the comeback paneer dish that I now make (I always tease him by reminding him of his anti-paneer days).
Paneer butter masala probably needs no introduction. I am yet to see an Indian restaurant that does not have it on its menu. The big juicy paneer cubes in a creamy spicy gravy is an absolute delight. Me being me however, I make it with very little oil and no cream and butter at all (no butter in butter masala? funny eh!) So here goes...

Ingredients: Serves 4-6
Paneer ......................................... 2 cups about one inch cubes
Onion ........................................... 1 large roughly chopped

Tomato ......................................... 2 large chopped

Ginger garlic paste ............................ 2 tsp

Coriander powder ............................. 2 tsp

Red chilli powder .............................. 1 tsp or to taste

Garam masala powder ........................ 3/4 tsp

Broken cashew pieces ......................... 10 - 12

Turmeric powder ................................ 1 tsp

Cumin seeds .................................... 1/2 tsp

Asafoetida ...................................... a pinch

Salt .............................................. to taste

Sugar ............................................ 1/2 tsp

Kasoori methi ................................... 1 tbsp

Oil ................................................ 1 1/2 tblsp

Evaporated/Regular milk ..................... 1 1/2 cup or as needed

Cilantro leaves .................................. chopped for garnishing

Method:

1. Heat 1/2 tblsp oil in a pan on medium heat. Shallow fry the paneer cubes till they are light golden brown. Take them out and set aside.
2. In the same pan, add the remaining oil. Add the cashew pieces and stir fry till light brown. Take out and drain on a paper towel. In the same oil, add asafoetida and cumin seeds and let it crackle.

2. Add the onions, salt and turmeric fry for 2-3 minutes and add in the tomatoes and saute till they both get mixed about 5 minutes.

3. Add ginger garlic paste mix and cook till the mixture starts leaving oil. Lower the heat to medium low. Add red chilli, coriander powder. Give a good mix and cook on medium heat for 4 minutes. Add the cashew pieces and mix. Remove from heat and let it cool down slightly.

4. Puree onion masala with the evaporated milk in a blender until smooth. Transfer the puree back to the pan and bring it to a simmer. Add in the garam masala and sugar. Crush kasoori methi between your palms and add.

5. Now add the paneer pieces and raisins and gently mix, simmer for 3-4 minutes or until paneer gets soaked in the gravy. Add more milk if more gravy desired.Take it off the flame.

6. Garnished with cilantro and serve hot with naan, roti or rice. ENJOY!

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Wishing a very happy Independence Day to all my fellow Indians.
Vande-Mataram.

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