Paneer Butter Masala

Paneer is a staple in Punjab and every house has its favorite recipe. And I had to have mine with a Punjabi husband. One foolproof recipe which came out right every time. After experiments (too much tomato puree) and suggestions (maybe cream not milk) and observations (kasuri methi is a good addition) here it is - my best duplication of Paneer Butter Masala. It was yum and liked by seasoned Punjabi eaters (my in-laws) so I know its a keeper!

Ingredients:

2 cups paneer cubes

1/2 can (16 oz) tomato sauce

3/4 cup heavy cream

1/2 cup milk

1 medium onion

1/2 inch piece of ginger

3-4 green chilies

3 tablespoons oil

1 teaspoon cumin seeds (jeera)

Pinch asafoetida (hing)

1 teaspoon kasuri methi (dried fenugreek)

1/4 teaspoon turmeric

1 teaspoon Garam Masala

1 teaspoon dhania jeera powder

Salt

Make a paste of onions, ginger and chilies. In a heavy bottomed vessel, heat half the oil and fry the paneer till golden. Drain and keep aside. In the same vessel, add the remaining oil and add the hing and jeera. When the jeera starts spluttering, add the onion-ginger-chilies paste. Saute till all the raw smell and moisture is cooked out about 7-8 minutes. Add the tomato paste, salt, and spices and saute for a minute. Add the milk and cook for 2-3 minutes till it is cooked well and makes a good gravy. Finally add the paneer and the heavy cream and simmer for 4-5 minutes. Take care not to boil the cream else it will separate. Serve hot with naans, parathas or rice!

I am sending this to Shama's Family's Favorite Event and to Sri's EFM Theme - Parathas and Gravies / Curries Series.