Its been a long time since I have posted any Paneer recipe on my blog. And my regular readers would understand how much have I missed it. We have been stuffing it crazy as usual every week, but nothing new was coming up and hence no new post. Also, the weather is taking its plunge and not much time left for cooking and clicking after work. On weekend I may still be stressed, worried sick, and running around flapping my feathers like freaking chicken but I cant leave one thing which I love the most and as which is the only creative outlet I have at a moment. And what the hell? There is nothing more relaxing at the moment than rant, ramble and vent out in my own small space in this virtual world which calms my jumpy nerves. Cooking has always been therapeutic to me. These days I spend less time in kitchen, but cooking still rules the list of things I love to do for myself! I have come a long way from the days where I would cook fancy and elaborate meals with complex flavours and ingredients. These days I cook things are simple and yet flavourful. I like to use the ingredients that are packed with nutrition. So I choose the ingredients carefully and explore new flavours, taste, and texture. And this recipe of today, has lots of everything. There are like thousands of recipes which we can try with Paneer. Its such a versatile ingredient which can be used in almost every cuisine and course from spicy and savoury to luscious desserts. I am sure everyone loves Paneer Bhurji but my all time favourite is Palak Paneer which I have tried in a different way as well in this Palak Paneer Version 2. Some other rich recipes you may try are Paneer Masaaledar , Kaju Paneer , Methi Malayi Paneer etc. But this silky smooth Paneer butter masala is a definite show stealer. Its an amazing recipe with such simple method that I have started suggesting it to everyone who asks me for an easy paneer recipe. Although if you take a glance it seems like a lot to do in this recipe, but once you try it, its really simple and uses fewer ingredients than you might think. I have used the same gravy base in my recipe for Mix Veg Butter masala before, which was very much appreciated and loved by everyone. In fact a friend who used the same base for a chicken gravy said her family went gaga over this new found sweet-ish flavour in chicken curry. Some people do add a tbsp of tomato ketchup as well, but I wont prefer it since that makes it too sweet for my taste. It goes fabulously with any naan or rice on side, and I can happily have 2-3 servings with a forgotten diet regime any time :) Recipe Source : Chef Harpal Singh Sokhi Serves : 4-6 people What you need? 1/2 kg Paneer, cut lengthwise For the base gravy: 1 kg ripe red tomatoes 7-8 green Cardamoms 1 sprig of Mace (Javithri in Hindi) Salt to taste 2 tsp Red Chili powder 7 tbsp Butter For main tadka: 2 tbsp Butter 1 tbsp Oil 4- 5 green chilies, chopped into Julians 1 Large piece of Ginger, chopped lengthwise Salt to taste 1 tbsp Kasuri Methi 1 tsp Sugar 1 tsp Garam Masala (optional) How to make? Heat 1 tbsp of butter with a tsp of oil in a pan, and shallow fry Paneer cubes in it for 3-4 minutes on low flame. Keep aside Heat 5 tbsp of butter in the same pan, and throw in cardamom pods in it along with the mace. Fry for a minutes and then add chopped tomatoes. Cook for around 10-12 minutes until the tomatoes get all mushy. Add salt and red chilli powder. Cook for some more time and turn off the flame. Let it cool down a bit and then blend it in a mixer. Strain it well in a bowl, keep it aside. Now, for the gravy, Heat 1 tbsp of oil with 2 tbsp of Butter in the pan and add green chilli julians and ginger pieces. Fry them and then add the paneer cubes, cook for 5-6 minutes. Add tomato purée now and cook further for like 7-8 minutes. Add cream and sugar and simmer further for 4-5 minutes. Turn off the flame. Garnish with a pinch of Garam Masala and chopped coriander leaves. Serve with Naan or Rice aside. We had it with garlic green rice aside My notes: I have made this dish both with and without garlic, and no onion at all. I like it both ways, but since I adore garlic I would prefer to make it with garlic personally. If you wish to use it too, add it in the tomato gravy with cardamom pods and before tomatoes. Fry it for a minute and then add tomatoes. Proceed as normal then.. My husband tends to think that this a bit sweet gravy, and he is not always up for it. I like it as it is, but if you also don't prefer to have this sweetish flavour, avoid sugar completely. You may avoid cream totally, but it wont give the smooth texture to the dish then. In replacement, you may use 1 cup milk mixed with 1 tbsp of cornflour and then add to the gravy. It yields similar texture, but of course the taste is better when you use cream. I have cut Paneer cubes in rectangular shapes only for the look, you may chop it any shape or size.