I'm back! And I seem to have forgotten the b of blogging so I will be glad when am through with this post! This rich gravy with paneer pieces floating (also tomatoe pieces because we don't have mixer-grinder) is one of few things which I can still make coz it doesn't need a Kitchenaid, oven, beaters, etc etc, none of which I have in my new place :(. Anyway I 'm learning to live.
People have often asked what this paneer is 'Butter Paneer?, Shahi PAneer?, etc' and our answer is Dubbu's Paneer, coz we got this recipe from a close family friend (more family than friend) Dubbu, which is what my now three-year-old nephew calls her!
Its a foolproof damn easy recipe. And what set its apart from the usual indian dishes is that it doesn't have the usual tumeric and red chilli powder and still when you eat it you don't miss anything.
Dubbu's Paneer (enough to feed ten tummies)
400gms Paneer (Indian Cheese)
8-9 Juicy Tomatoes
1 medium Onion (finely chopped)
1tsp Zeera (Cumin seeds)
0.5tsp Kalaunji(Black Caraway/Nigella)
1tsp Oil
2tsp Ground Kali Mirch (Black Pepper)
1tsp Adrak-Lehsan (Ginger-Garlic) paste
1 Tez Patta (Bay leaf)
1tbsp Kasuri Methi (a kind of dried fenugreek leaves)
4tbsp Butter
1.5 cup Cream
Salt
1. Skin the tomotoes (I do it by dipping them for a few seconds in boiling water) and make puree, or chop them up fine.
2. Heat the oil in a saucepan and add the Zeera and the Kalauji, immediately add the onion. Fry the onions the best you can in that little oil.
3. Add the tomatoes and cook for 5-10 minutes till the tomatoes look cooked and are simmering gently.
4. Add the Paneer, and all the remaining spices. Keep an eye on the salt if you intend to use salted butter.
5. Add the butter and the cream. Cook till the whole thing starts simmering.
6. Its done!
Note: I mentioned juicy tomatoes. I usually use the ones my mother calls the desi ones. These are usually round rather than oblong, and have more juice than flesh. These have a more tangy taste.
You can easily increase decrease the ingredients according to your taste without affecting the recipe much. Specially the tomatoes depending how much gravy you want.
I like it best with rice.
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