North Indian cuisine---------Paneer Butter Masala And Matar Paneer

This is a very special,Rich and shahi Punjabi cuisine dish.I prepare this dish at home mostly when we  invite some guests.It really taste good and once in a while we can spare to eat very rich food right.My friend pooja
prepares this dish  very tasty.I feel that the recipe of Paneer Butter Masala ,shahi Paneer and Matar panner or somewhat very same or somewhat it tastes little same.

Ingredients:

• 1 -2 cup paneer(here we prepare at home)
• 1 big onion finely chopped
• 3/4 cup tomato puree
• 1 cup full milk(1/2 cup half and half milk can be used)
• 2 tbsp butter
• 1/2 cup cashews soaked in 1/4 cup milk for at least half an hour and make a smooth paste of it.
• 1/4 cup Matar(peas) (for matar paneer)
• 2-3 tomatoes (make puree of it-boil whole tomatoes in water,can use microwave for this and remove skin of tomatoes when they are cook.when it is cooled off make puree of it)/  3/4 cup store bought tomato puree
•  1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder
• 1 tsp garam masala
• 1/4 tsp kasturi methi powder(optional)
• 2-3 green chili
• 2" ginger finely chopped/paste
• 5-6 garlic cloves finely chopped/paste
• coriander leaves 
• mint leaves(optional)   
• salt
• sugar
• seasoning
• 1 tsp jeera(cumin seeds)

Method

First we have to prepare Paneer(cottage cheese) before hand.

            

For this we need 1 litre milk.boil this milk and when the milk comes to boil,at that stage add 1-2 tsp lemon juice.the milk will start splitting /curdle and cheena,cheese will start forming.stir continuously and switch off the gas.the transperent liquid we have to filter and the white soft matter we have to collect,which is paneer.

seive this in cheese cloth,wrap this over the stainer and that over the bowl.put everything in the sink and pour the split milk into it.

let the milk water drain and only the cheese remain.the water should be completely drain.

                            after this spread this on the plate and put one more plate on it.place someheavy  item,like pressure cooker/heavy box on it and let the cheese set for 1-3 hours.After it is set you can cut into cubes.     

Procedure to prepare gravy:

Take a heavy bottom pan,put butter in it and when it start to melt add cumin seeds.when cumin seeds become light brown,add ginger-garlic paste,green chili and fry for 2 minutes.

Meanwhile take a bowl put all masala powder like red chili powder,turmeric powder,coriander powder and 1/4 cup milk and mix properly with a whisk.Now add onions in pan above and fry till onion turns red color.the raw smell of ginger,garlic and onion should go.Now add tomato puree,cashew paste,masala paste,matar (for matar paneer) and  stir for 3 more minutes.All masalas should be mixed properly.if needed add little butter.

Add salt,sugar ,remaining cream/milk,kasturi methi and  garam masala  and stir it properly.let this gravy boil for 5 minutes.stir in between so that it won't burn at the bottom.when you boil whole milk this much and butter is also there ,so now its converted into heavy milk.see the consistency of the gravy and if needed you can add water /milk and let it boil for 1-2 minutes.

Finally add paneer cubes into the gravy and let it boil for 2 more minutes.if you need it you can shallow fry paneer before and then add into the gravy.

decorate it by sprinkling coriander leaves,mint leaves,lemon juice  and little grated  paneer.
This is very tasty side dish for rotti's,phulka's,Nan  and some plain pulav.