Butter Paneer Masala- Dhaba Style

Paneer is a soft cheese that most Indians like and is found in all Indian restaurants. It is vegetarian’s protein…similar to tofu. This recipe that I am sharing today is from Cooking Shooking It is a blog/website that belongs to a young budding chef…. he makes some delicious recipes….. I have tried one before and this is 2nd dish that I tried today and My husband and I both loved it.

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My main reason of trying this recipe… “Dhaba Style” … if you have lived in India or visited…. Dhaba’s are street side mom and pop restaurants that cook food with tonnes of butter and most of the times its family recipes. I have grown up on it and wouldn’t miss a beat to try and cook like them. Second the addition of “Papad”…. I have never heard of mixing papad in vegetable….so I had to give it a shot.

This recipe is definitely a good mix of Indian spice, heat and creaminess…. this young chef knows his way around the kitchen. He also has a You Tube channel where he show cases his recipes. You can find video to make this recipe HERE .

Since it was just me and my husband eating…. I halved this recipe ….after doing so too it made enough for 3 people to eat (according to portions we eat). Also I totally downsized the “Fat” amounts here.

BUTTER PANEER MASALA- DHABA STYLE

(Makes for 5-6 people) (from Cooking Shooking)

Ingredients
  • Tomatoes – 8
  • Paneer – 200 gm
  • Coriander – 2 Tbsp {Chopped}
  • Onions – 3
  • Butter – 3 Tbsp (I used 1 tbsp)
  • Black Cardamom – 2
  • Green Cardamom – 4
  • Bay Leaf – 2
  • Cumin Seeds – 1 Tsp
  • Dry Red Chili – 2
  • Oil – 2 Tbsp (I used 1 tbsp)
  • Ginger Garlic Paste – 1½ Tb
  • Salt – To Taste
  • Kashmiri Red Chili Powder – 2 Tbsp (I did not have this so I just used some a tsp of red chilli powder)
  • Cumin Powder – 1 Tsp
  • Garam Masala – 1 Tsp
  • Kasoori Methi – 1 Tsp
  • Cream – 3 Tbsp (I used 2 tbsp…. I could have done with just 1)
  • Green Chili – 2 (Slit)
  • Papad – 1 Small
Instructions
  1. Puree the tomatoes and mince the onions. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  2. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  3. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  4. While the spices cook for a minute roast a papad, crush and keep aside.
  5. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream. Stir well and cook for about 5 minutes.
  6. Add the slit chilies and the papad. After adding the papad I added a 1/4 cup of water as we like a little gravy.
  7. Enjoy it hot!

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It was scrumptious and is all gone already! While the ingredient list looks big….don’t let it scare you….this is one easy recipe that cooks quick, tastes yum and you will want to make it over and over!!

I am not related to this young chef, nor am I getting economic benefits for promoting him… I just feel young talents like him need to be motivated and supported! So do try this recipe and visit this young chef’s blog and You Tube Channel (Both linked above).

Until next time,

Happy Cooking,

Cheers =)

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