What do vegetarians mostly order when they go to a restaurant ?? Any guesses?? It's usually paneer butter masala... As 80% of women think they cannot make this at home, as one cannot achieve the flavors what you get in a restaurant. So, that's when i decided to do a post on your very own paneer butter masala made at home without giving you the jitters . This is a very easy recipe which doesn't take too many ingredients and mostly all the ingredients would be available in your pantry. So go ahead give it a try and please do think of me when you get delicious compliments from your family :)
What is Paneer/Cottage Cheese?
Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India.
Cottage cheese can be eaten in a variety of different ways. By itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, as a chip dip, as a replacement for mayonnaise in salads, or used as an ingredient in various desserts.
Did you know??
The first known use of the term "cottage cheese" dates back to 1831 and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim they are equivalent or similar.
Some paneer dishes include:
Sandesh
Rasmalai
Rasgulla
Mattar paneer (paneer with peas)
Saag paneer
Shahi paneer (paneer cooked in a rich, Mughlai curry)
Paneer tikka ( paneer placed on skewers and roasted)
Paneer tikka masala
Kadai paneer
Chili paneer (with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
Paneer pakora (paneer fritters)
Palak paneer
Paneer capsicum (paneer and bell peppers in raisin crème sauce)
Khoya paneer
Paneer bhurji
Nutrition Value
A 4-oz (113-g) serving of 4% fat product has about 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains about 500 mg sodium, 70 mg calcium and 20 mg cholesterol.
Recipe source- vahrehvah
Ingredients
- Paneer- 250 Grams
- Ginger Garlic paste- 1 Tsp
- Butter- 1 Tbsp
- Milk to mix spices -1 Cup
- Kasoori methi powder- 1/4 Tsp
- Chilli powder -1/4 Tsp
- Garam Masala powder -1/4 Tsp
- Coriander powder -1 Tsp
- Ketchup -1 Tsp
- Tomato paste -1 Tsp
- Milk to add to gravy - 1 Cup
- Salt To Taste
- Red food color- 3 Drops (Optional)
- Fried Onion -1 Tbsp
Method:
Melt butter, add ginger- garlic paste and mix well. Add the crushed fried onion (this ingredient is optional).
Add the all spices mix that is mixed with milk to this and cook for 3 minutes. Add salt , paneer and remaining milk to adjust the thickness.
Add cream if you wish. Serve hot with naan or Phulkas.
A few tips:
- You do not need to fry the paneer. Add it raw,as it stays soft. If you fry them they might turn rubbery.
- Make this about half an hour before you serve so that the cottage cheese can absorb the flavors from the gravy.
Do try this and leave me a comment.
this was a such a fabulous broccoli yoghurt and its recipe is really simple i have to save this page for making this recipe. thanks.chowringhee satya niketan menu
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