Paneer Masala is a rich dish made with Indian cheese and a creamy tomato sauce. It's generally served over rice and can be fairly spicy. The hardest ingredients to find will be the paneer and the masala spices. You'll almost definitely need to visit an Indian grocery store for these. The recipe below takes a little bit of prep. work, but it's well worth it.
Prep. Time: 1 hr.
Cooking Time: 45 mins.
Servings: 3-4
Wine Recommendation: Gewurztraminer
Ingredients:
32 oz can Tomatoes
8 oz. cubed Paneer
1 Large or 2 Small Onions
1 Tbsp Vegetable Oil
1 Bay Leaf
2 Cloves (or 1/8th tsp)
2 cloves Garlic
1/2 tsp Ginger
1 tsp Red Chili Powder
3 tbsps Cashews
1/2 tsp Turmeric
1 tsp Coriander
1/2 tsp Fenugreek Powder
1 tsp Tandoori Masala
2 tsp Garam Masala
3 tbsp Butter
3 tbsp Cream
1 Bunch Cilantro
Directions:
Place the cashews in a bowl of warm water and allow them to soak for approximately 10 mins.
Saute the chopped onions and garlic in the vegetable oil until translucent, approximately 10 mins.
Place the onions, garlic cloves and cashews in the blender and puree them.
Heat 2 tbsp of butter in a pot, add the bay leaf, cloves and ginger, then add the onion paste.
Puree the canned tomatoes in the blender and add to the onions along with the chili powder, fenugreek powder, coriander, turmeric, garam masala and tandoori masala.
Stir and let simmer for approximately 15-30 mins.
While the onions and tomatoes are cooking, heat 1 tbsp of butter in a frying pan and saute the paneer cubes until golden brown.
Remove the panner from the frying pan and place in a pot of boiling water and boil for 10-12 mins.
Once the paneer and sauce are both done, mix the paneer cubes in with the onions and tomatoes. Add in 1/4 cup of water and cook on medium heat for another 15 minutes.
Remove from heat and mix in 1 tbsp of butter and 3 tbsp of cream.
Serve garnished with chopped cilantro.
Prep. Time: 1 hr.
Cooking Time: 45 mins.
Servings: 3-4
Wine Recommendation: Gewurztraminer
Ingredients:
32 oz can Tomatoes
8 oz. cubed Paneer
1 Large or 2 Small Onions
1 Tbsp Vegetable Oil
1 Bay Leaf
2 Cloves (or 1/8th tsp)
2 cloves Garlic
1/2 tsp Ginger
1 tsp Red Chili Powder
3 tbsps Cashews
1/2 tsp Turmeric
1 tsp Coriander
1/2 tsp Fenugreek Powder
1 tsp Tandoori Masala
2 tsp Garam Masala
3 tbsp Butter
3 tbsp Cream
1 Bunch Cilantro
Directions:
Place the cashews in a bowl of warm water and allow them to soak for approximately 10 mins.
Saute the chopped onions and garlic in the vegetable oil until translucent, approximately 10 mins.
Place the onions, garlic cloves and cashews in the blender and puree them.
Heat 2 tbsp of butter in a pot, add the bay leaf, cloves and ginger, then add the onion paste.
Puree the canned tomatoes in the blender and add to the onions along with the chili powder, fenugreek powder, coriander, turmeric, garam masala and tandoori masala.
Stir and let simmer for approximately 15-30 mins.
While the onions and tomatoes are cooking, heat 1 tbsp of butter in a frying pan and saute the paneer cubes until golden brown.
Remove the panner from the frying pan and place in a pot of boiling water and boil for 10-12 mins.
Once the paneer and sauce are both done, mix the paneer cubes in with the onions and tomatoes. Add in 1/4 cup of water and cook on medium heat for another 15 minutes.
Remove from heat and mix in 1 tbsp of butter and 3 tbsp of cream.
Serve garnished with chopped cilantro.
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