Paneer Butter Masala

Living in South Asia, I think it's a good idea to have a handle on at least a few traditional South Asian recipes. Friends and neighbors here are always so impressed that I'm even trying to make Indian food! Here's one of our favorite recipes... (I usually double this recipe to feed our family served with rice). You can also substitute chicken for the paneer if you'd like, just don't soak it in water after you cook it.

Paneer Butter Masala

250 g. paneer

2 big onions

1 T. ginger garlic paste

1 t. red chilli powder (I usually do about 1/4 teaspoon)

3 big ripe tomatoes

1 t. coriander powder

Pinch of huldi (turmeric)

½ t. kasuri methi (dried fenugreek leaves)

Garam masala powder(about 2-3 teaspoons?)

Salt to taste

3 T. butter

2 T. fresh cream

Cube and sauté paneer in a T. of ghee til golden brown. You want them to be nice and crispy, like this. If they loose water as they're cooking, just let it cook off... eventually they'll start to brown. Remove into a dish and add a cup of hoter water to the fried cubes and let them sit in it for 5 minutes. Then drain the water and keep aside.

Blanch the onions for ten minutes and then puree. Blanch tomatoes as well, remove skins and puree. I usually just do this together, throw them all in a big pot and boil for a few minutes to get the cooking started. Them remove and peel them all. Puree the onions first, then the tomatoes.

Heat 2 T. of butter in a pan, add the onion paste and sauté til brown. Add ginger-garlic paste. Saute for three minutes. Add chilli powder and combine, followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi, coriander powder, huldi, garam masala, and salt. Stir and let simmer for 4-5 minutes. Add the paneer and simmer for 4-5 minutes. Add 1 cup of water and let it cook on medium heat for 10 minutes or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 minutes before serving. Garnish with cilantro leaves. Serve hot with rotis, naan, paranthas or simple steamed white rice.