Happy Cooking: Butter Paneer/Cottage Cheese....Indian Masala

Dear Friend,

This one is for that special day.....it could be any day, when you feel like celebrating for no particular reason and have company sitting on your dinning table. The portions that I list would be for two. This serves best with Chapati/Nan or Paratha


This too can be listed as an EXOTIC dish...for this you will require:


1.300 gms Paneer-diced into 1'' cubes.


2. 02 large tomatoes-diced.


3.01 large or 02 medium size onion-sliced.


4. 50 gms butter.


5. 01 tps Jeera, red chilly powder, coriander powder, turmeric powder,curry powder/garam masala, powder 4-5 green cardamom seeds. 6-8 black pepper corns.


6. Salt to taste.


7. 01 Tps diced ginger and 01 Tps diced garlic.


8. 03 green chillies -diced.


9. 02Tps fresh coriander leaves



Method


1. Place a kadai/wok on low flame and put in half of the butter, when it melts put in half of jeera, all of the diced ginger garlic and half of the diced green chillies.

2. Fry for a while and as soon as the garlic starts to fry put in the sliced onion and increase the flame to medium. Fry till onions turn pink. Add turmeric stir fry and add a little salt, to help brown the onion. Add half of the tomatoes and stir fry. While the onion golden brown the tomato will wilt.

3. Put in the Paneer and all of the remaining green chillies, half of the fresh coriander and all of the dry powder masala. Stir fry lightly ensuring that the paneer cubes do not break. Add salt to taste,and remainder of the tomatoes.

4. Put in the remaining butter and a few spoons of water to keep the dish just moist. Lower the flame to low. Cover and cook for 05 minutes. Once in between uncover to check that dish does not caramelise, if need be add a few spoons of water more. Cover.

5. Uncover, stir lightly and close the lid for the dish to cook in the remaining heat.

After removing to plate garnish with fresh coriander and serve.