Paneer Butter Masala (Quick and easy)

Paneer Butter Masala

(Quick and easy)

Ingredients -

Paneer 300 gms

Onion 1 (Sliced)

Tomato 1 (Sliced)

Turmeric powder 1 tsp

Dhaniya Powder 1tsp

Green chilies 1tsp

Garlic ginger paste 1tsp

Salt according to taste

Cornflower 1½   tsp (If you don’t have cornflower you can use maida)

Coriander leaves (chopped for garnishing)

Butter 3 tsp

Canola Oil (for deep fry)

Method -

Cut paneer in to medium cubes. Sprinkle cornflower and some salt on it and mix well with the hands. Keep it beside for 4-5 minutes. Take a pan and heat canola oil (you can use any other oil also). Fry marinated paneer cubes. Fry till the paneer turned golden. Now add another pan. Put butter, and ginger garlic paste. Saute for 1 minute. Now add sliced onion and tomatoes. Add turmeric powder, dhaniya powder, green chilies and salt. Saute for 3-4 minutes. Now add paneer cubes to the mixture. Mix them well and saute for 2-3 minutes. Quick and easy paneer butter masala is ready. Enjoy with roti or naan.

Teliye Maah-An omnipresent dish in the Himachali Dham.

Teliye Maah

A specialty of the Kangra region Teliye maah is whole black lentils cooked in mustard oil.

An omnipresent dish in the Himachali Dham.

Ingredients

Kali Urad (Black gram) – 01 cup

Rajmah (kidney bean) – ¼ cup

Mustard oil – 01 cup

Ginger garlic paste – 01 tsp

Garam masala – 01 tsp

Turmeric powder – a pinch

Green chilies chopped – 02 – 03 nos

Hung yoghurt / full cream – 01 cup

Desi ghee to top – 02 tsp

Salt to taste

Coriander fresh chopped – 01 tsp

Process:

Wash the lentils and beans thoroughly and boil together with salt and 1/3 cup of mustard oil. The lentils will absorb the flavor and aroma as they cook.

Heat the mustard oil on a low flame and let it smoke. This helps remove some of the pungency and raw flavor of the oil improves.

Sauté ginger garlic paste, green chilies for 1 minute.

Add garam masala and turmeric, and sauté further.

Now add the black gram and kidney beans and mix well.

Add the hung yoghurt or full cream and stir well to a smooth thick consistency.

Simmer for a few minutes. Adjust seasoning.

Serve hot with a topping of desi ghee and a few drops of mustard oil.

Garnish with freshly chopped coriander.

The Teliye Maah with its mustard aromas pairs perfectly with Roti (traditional Indian flatbread) or steamed rice.

Tip:  Adding salt after the yoghurt has cooked helps the yoghurt from curdling.

Special Thanks to celebrity Chef Vaibhav Mahajan (Roti and Rice fame) to recreation of this recipe for us.