No celebration is complete without a rich, creamy paneer (cottage cheese) dish. This is one of my favorite paneer recipes that has won many hearts and beats any restaurant paneer recipe with a safe margin.
Difficulty Level: Easy
- Paneer (Indian Cottage Cheese) – 400 gm
- Butter – 4 tbsp
- Oil – 1 tbsp
- Green Cardamom – 4 (seeds finely crushed)
- Cloves – 4
- Bay leaves – 2
- Cinnamon – 2 (one inch long)
- Coriander seeds (crushed) – 2 tbsp
- Dried broken red chilies -2
- Onion (sliced) – 1 (medium size)
- Ginger paste – 2 tsp
- Garlic paste – 3 tsp
- Coriander powder – 1 tsp
- Red Chili powder – 1 tsp
- Garam Masala powder – 1tsp
- Tomatoes – 6 medium-sized
- Salt – to taste
- Kasoori Methi (fenugreek leaves) – 1 tsp (crushed)
- Fresh Cream – 2 tbsp
- Honey (optional but highly recommended) – 2 tbsp
- Oil for frying paneer
- Heat 3 tbsp butter and 1/2 tbsp oil in a thick bottomed pan or kadai (wok).
- Add bay leaves, cloves, cinnamon, broken red chilies, cardamom and crushed coriander seeds.
- Saute for half a minute.
- Add chopped onion and stir fry till the edges begin to turn golden. Now add ginger paste, garlic paste and cook for 30 seconds.
- Add coriander powder, salt, red chili powder, garam masala powder and chopped tomatoes (you can even use tomato puree).
- Cook on high flame with constant stirring till the butter leaves sides.
- Take the masala off the heat and puree it in a mixer.
- In a non stick pan take one tablespoon oil and shallow fry the paneer (cut into triangles) till both sides turn light golden in color.
- Once the paneer pieces are golden, transfer them in a bowl containing water. Make sure all pieces are dipped inside water.
- In another pan heat the remaining butter and two teaspoon oil, cook pureed mixture for two minutes.
- Add half a cup of water and stir well.
- Drain paneer out of water and mix well in the prepared gravy. Cook covered for 6 to 8 minutes.
- Add honey and finely crushed kasoori methi. Mix well and take off the heat.
- Mix cream and serve hot.
Serving Suggestion: Serve hot with naan, chapati, parantha or rice.
Tip: Add cream just before serving.
For more recipes from my kitchen, visit my food corner.