Butter Paneer Masala

One of my all-time favorite North Indian dishes is Butter Paneer Masala.  I blame my wonderful co-teachers that introduced me to it in the staffroom of FAIPS-DPS.  It's all your fault, ladies! And I am infinitely grateful to you.  Once I had my first taste, I was hooked!  Of course, I asked for the recipe and was immediately inundated with about 6 different variations, some recommended browning the paneer, others said you should not.  Some added asafoetida, others said it was not required; one mentioned cashew nut paste ... the variations were dizzying!  Well, I tried out each recipe on its own - all of them fantastic! - but then I decided to make it my own.  It's really isn't at all complicated and I have to say, my recipe comes out as thick, yummy and creamy as any you will find at the finest Indian restaurants.  So, without further ado, here's

Branwen's Paneer Butter Masala

1 package paneer (about 2 cups), cubed

1 large onion, chopped

4-5 cloves garlic, chopped fine

1 t ginger, grated

½ t coriander powder

3 cardamom pods (remove the seeds - we don't want the pods in our masala!)

3 cloves

½ - 1" cinnamon stick

1/2 t dried fenugreek leaves (I didn't have any today, so I left them out - it was still yummy.)

3 large tomatoes, pureed (OR you can use ½ a small can of pureed tomatoes)
½ t turmeric

3 T butter

1½ C heavy cream (clotted works beautifully, but if you don't have it, heavy cream works just as well)

salt to taste

fresh cilantro & parsley (about ½ t each, chopped)

1. Powder the cardamom seeds, cloves and cinnamon stick with a mortar & pestle. 
2. Melt 2 T butter in a deep frying pan.  Add the onions and saute until tender.
3. Meanwhile, with a mortar & pestle, make a paste of the garlic and ginger.
4. Add the garlic-ginger paste to the onions and saute another minute or so.
5. Pour in the pureed tomatoes and add the masala that you made in step one, turmeric and salt to taste. This is also when you would add the fenugreek leaves if you have them.
6. Cover and simmer for 4-5 minutes then add the paneer cubes.  Cover again and continue to simmer a further 4-5 minutes.
7. Lower the heat to its lowest setting and add the remaining T butter and the cream.  Stir well and spoon into serving bowl.  Garnish with the fresh cilantro & parsley.

This dish goes perfectly with steamed white rice, rotis, parathas, naan, or if you have none of those things, Joseph's Middle East Bakery Reduced Carb Flax, oat bran or whole wheat pita breads.

If you decide to try this, I would love to hear your thoughts on it. ENJOY!