Paneer Butter Masala

Paneer Butter Masala, a rich creamy gravy dish is a very popular North Indian Side dish. Fresh Paneer cubes inside the rich, creamy tomato gravy makes the dish more exotic and the wonderful flavours of the Indian spices add more flavour to the dish.  I tasted the same "Paneer Butter Masala" in various places like "Sagar.." hotels in Bangalore, in trains, in many good restaurants in South India and in various restaurants in New Delhi, etc., Every version of this dish has its own taste and preparation style. I am sharing my version with all of you, though many of you would be preparing and enjoying this dish in your own way.  As its my daughter's favourite, I make this often for her.

Ingredients

Fresh Paneer Cubes - 2 Cups

Onion - 1 Big

Tomato - 2 Medium

Green Chillies - 1 Medium

Cashew Nuts - 1 Handful ( Optional ) ( You can substitute this with Almonds )

Turmeric Powder  - 1 tsp

Dry Red Chili Powder - 1 tsp

Garam Masala Powder  - 3 tsp

Coriander Powder - 2 tsp

Sugar - A pinch

Salt - To Taste

Ginger Garlic Paste -  1 tbsp

Oil - 2 tbsp

Butter or Ghee - 1 tsp

Cumin Seeds ( Jeera ) - 1 tsp

Fresh Cream - 2 tsp ( Optional )

Coriander Leaves - To Garnish

Method

• In a big non-stick vessel \pan, shallow fry the Paneer cubes with 1 tsp of oil and keep them aside.
• Cut the onions, tomato and green chili and fry them on the same vessel with little bit of oil and make a smooth paste of those using a mixer grinder by adding a handful of Cashew nuts to this mixture. If you don't like to use cashews, substitute this with a handful of almonds and make a fine, smooth grounded paste.
• In the same vessel, add butter or ghee and the remaining oil. When it gets heated up, add the cumin seeds first.
• Then, add the Ginger Garlic paste into the oil and fry them on a low flame till the raw smell completely vanishes.
• After its done, add the grounded paste into the non-stick vessel. Add all the powders as mentioned above along with Salt and a pinch of sugar.
• Mix everything well and let them cook on a medium flame for sometime. When the oil gets separated from the mixture, its an indication that the tomato gravy is almost done.
• Add the fried paneer cubes into the gravy now and close the lid. Let it cook for a minute.
• Switch off the flame and finally add the fresh cream to the Paneer Butter masala and mix it well.
• Garnish with coriander leaves and add few drops of fresh cream on the top just before serving.
• It goes well with roti, chappathi or with any variety of  rice pulav.

Tips \ Variations

If you fry the tomatoes and onion before grinding, the preparation time for making the gravy is lesser.

You can always substitute Cashews with Almonds and also the fresh cream at the end is totally optional. Add fresh cream only if its made for a party or for a larger crowd. Fresh cream adds richness, sweetness to the side dish.

You can increase or decrease the spice powder levels according to your taste buds.

Egg Masala / Muttai Masala

Egg is a powerhouse of disease fighting nutrients, has high amount of protein along with good fat, iron, vitamins and minerals.  Egg Yolks are one of the greatest source of riboflavin, B12 and choline which helps in brain development and protect us from age related memory loss. Combination of eggs with some good fat is an excellent breakfast for kids. Though I am not an eggetarian, I make different varieties using eggs for my kids. Out of that, this dish "Egg Masala" was introduced by my mother-in--law and loved by my family...This dish would help mostly during travel time.

Ingredients

Boiled Eggs -- 7 or 8

Onion - 2 Medium

Tomato - 1 Big or 2 Small

Green Chilli - 2 Medium

Turmeric Powder - 1 tsp

Red chilli powder - 2 tsp

Garam Masala Powder - 3 tsp

( This powder is homemade, made by my mother-in-law using fresh spices like Cinnamon, Cloves, Other masala spices. You can use the regular garam masala powder you use at home otherwise).

Coriander Powder - 1 tsp

Salt - To Taste

Jaggery - 1 small piece.

Coriander Leaves - To Garnish

Mustard Seeds - 2 tsp

Cumin Seeds - 1 tsp

Ginger Garlic Paste - 1 tbsp

Curry Leaves - 1 Stem

Thick Tamarind Juice - Half a cup

Oil - 2 tbsp

Hing \ Asafoetida - 1 Dash

Method

• Hard boil the eggs and peel the outer skin and keep them ready. Cut the onions, tomato, green chilli and keep them ready too.
• In a kadai or any non-stick vessel, add the oil. When it gets heated up, add the Hing, mustard seeds, jeera, curry leaves.
• After tempering is done, add the Ginger Garlic Paste first and fry them till the raw smell completely goes off.
• Add the cut onions, green chilli into the kadai \ vessel and fry them till the onions get golden brown. Add the tomato pieces along with the other powders and cook them well.
• Cover the lid on a low flame for few minutes so that the powders get well mixed and would be forming a semi gravy.
• Add the tamarind extract now along with salt and a piece of jaggery.
• Cook them well for few minutes. Then, add the boiled eggs into the gravy and allow them to cook inside the gravy for few minutes with the lid open.
• Finally when the gravy is set, garnish the dish with coriander leaves and serve them with hot rice or rotis.

Tips \ Variations

You can fry the Hard boiled Eggs before adding them into the gravy. This enhances the taste of the Egg masala.

Try to make a perfect , semi solid gravy first and then add the eggs. Don't add the eggs in the beginning stage itself.

According to your taste buds, you can increase or decrease the chilli powder, garam masala powders as well.