Paneer Butter Masala

Sometimes, life brings nothing new and you have to move on holding the same old routine in the same old pace. The same thing is now happening with me. I have nothing new in my pocket except the same routine, that I live every day.

I wish for a cane swing in my home, which I will hang in the balcony and then watch the road swinging in it slowly. Then I also want an easy chair with a low dim hanging lamp on top, which will lie silently in the corner of my study room and whenever I will find it suitable I will sit there, and read books, and the chair will rock me slowly.  Nothing gives me peace now other than books and some new cooking. No matter how tired I am, a new recipe always excites me up.

But the saddest thing for me here is I don’t get sweet water fishes. Everything here in Abidjan comes from tthe sea. Quite tasty but how can a Bengali foodie like me live without rui (rohu), katla (a typical catfish), ilish (hilsa) and bhetki. We have a replacement of Bhetki here. It is Meru fish, which is exactly like bhetki, and carp / bar fish which resembles so much with Rohu / Rui...but I can’t get koi or mourala or those chuno mach (very small fishes), that goes so well with some rice and ghee. In Bengal everyone considers Tilapia as dirty fish. But I quite like its taste. If you deep fry the tilapia after marinating with some salt and turmeric powder, then those crispy fishes are a delish.

However since I don’t have them, I am thinking of making my days with the existing ones. I have found out some sardine, clam and squid curries in Kerala cuisine. Thinking of giving them a try. Also since I have my own charcoal grill now, I am very interested in making fish kebabs with Meru. Also I am making Rosogolla (Rasgulla) today, so let’s see how they turn out.

Today I made Paneer Butter Masala. This is a yummy and vegetarian take on the very famous Chicken Butter Masala. Love this paneer butter masala. Such a tasty dish yet so less complicated!! Paneer Butter Masala goes perfect with some roti, but I think they rock with some buttery – garlicky naan. This combo is always a hit.

Paneer Butter Masala

Serve 4

Ingredients:

200gm paneer / Indian cottage cheese

4 ripe medium tomatoes – pureed

4-5 cloves of garlic – paste

1 inch stick of ginger – paste

A handful of fresh coriander leaves - chopped

10-12 raw cashews

1 tbsp heavy cream

1 tsp turmeric powder

½ tsp red chilli powder

½ tsp cumin powder

½ tsp coriander powder

½ tsp garam masala powder

1 tsp fenugreek powder / kasuri methi

1 and ½ tbsp unsalted butter

2 tsp oil

1 medium stick of cinnamon

3-4 green cardamom

3 cloves

4-5 black peppercorns

1 large bay leaf

Salt

A pinch of sugar

Method:

Soak the cashews in water for 10-12 minutes, and then make a fine paste of it using a blender, with a little water. Keep aside.

Heat oil in a kadai / pan and add in the whole garam masalas – cinnamon stick, bay leaf, green cardamom and cloves. Sauté for some seconds or until the oil becomes fragrant.

Once you can smell the aroma add the ginger-garlic paste. Sauté for 2 minutes or until the raw smell of the garlic is gone.

Now add the tomato puree. Cook for 5-7 minutes, stirring in between, or until the raw smell of the tomato is gone and it has started to ooze out oil.

Then add ¼ cup of water.

Now add the salt, sugar, turmeric powder, red chilli powder, cumin powder, coriander powder and fenugreek powder. Mix and let it simmer with the lid on, for 2-4 minutes. Check in between.

After 4 minutes of simmering, put off the lid and check whether the gravy is all bubbly and if the oil has started to float on top.

Next add in the cashew nuts paste, heavy cream and mix in properly. Simmer for just 1 minute.

Then add the cubed paneer pieces.

Mix carefully so that the pieces do not break and also each of them gets coated with the gravy. Then add the butter and simmer for a more 3-4 minutes.

Finally add the garam masala powder, chopped coriander leaves. Mix in and put off the flame.

Serve hot, with roti or chapatti or paratha or naan.