Butter Paneer Masala

First, I'd just like to start off by saying...

I LOVE PEPPERPLATE!!!

PepperPlate is an app/website that you can use with tablets, such as the iPad.  I've been going through and typing my recipes into the website and it automatically uploads it to the free iPad app!  Aaaa-mazing!

ANYWAY!  Back to my recipe.  I made an Indian dish that was absolutely delish.  Paneer is a homemade cheese that is going to be very similar to cottage cheese in texture.  It's super easy to make and it sounds kind of gross when you read the recipe.  I didn't make my own paneer, I bought it from the Asian/American store on Main here in Fargo.  If you'd like a recipe for paneer, here you go! :)

I served it with some saffron rice.  I just put a couple of threads in with the rice and water when I was steaming it along with a splash of lemon juice.

• 1/2 lb. paneer (cubed) ****You're going to need to fry the paneer - if you're purchasing the paneer from the market you can buy fried paneer
• 2 medium tomatoes
• 1 green chili
• 1/4 inch piece ginger
• 1/2 cup green peas (optional)
• 1/2 cup yogurt, whipped
• 2 tablespoons oil
• Pinch of asafetida (hing)  ****This stuff STINKS!!  Like, bad.  I have it double bagged and then sealed in a Tupperware container in the cupboard.  It would stink up the place if I didn't.  That being said, you don't HAVE to purchase it, but even though it's stinky, the flavor is nice when added in small amounts.
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder (lal mirch)
• 2 bay leaves (tajpat)
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 tablespoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 1-2 tablespoons of water and add to the gravy.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

[Variations]
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method – feel free to be creative and experiment!