The Sensitive Kitchen

Monday, October 22, 2018

Paneer Butter Masala with Vegetables

1 Tbsp oil
1/4 tsp salt
1/4 tsp turmeric powder
1/4 tsp cayenne (or to taste)
1 lb paneer, cubed
1 Tbsp butter
1 yellow onion, chopped
1 Tbsp grated ginger
2 tsp minced garlic
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp cayenne (or to taste)
14 oz canned tomatoes
12 ozs large cremini mushrooms, cut in quarters
1 red bell pepper, cut in largish pieces
1 cup green peas
1/2 c cream
1/2 tsp garam masala
juice of 1 lime
2 Tbsp chopped cilantro

Mix oil, salt, turmeric and cayenne. Toss with paneer cubes. Let stand 1 hour. (Can be refrigerated for up to 1 day.)

When ready to proceed, saute on medium heat until all sides of paneer are browned. Reserve.

Heat butter in same skillet. Add onion. Saute until translucent. Add ginger and garlic. When onion mixture begins to brown, add ground spices. When fragrant, remove to a blender jar with tomatoes. Puree until smooth. (Can be done in batches.) Reserve.

In same skillet, saute mushrooms over medium-high heat until liquid is given up and mushrooms are browned. Add bell pepper; when beginning to soften, add peas, reserved sauce and cream. Stir to combine. Fold in reserved paneer. Simmer a few minutes or until heated through and fragrant. Stir in garam masala and lime juice. Top with cilantro. Serve with rice and a vegetable side dish (aloo gobi is a classic, or try this cabbage and potato dry curry). Serves 4.

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