EASYCOOK PANEER BUTTER MASALA

Viewer's Submission: received from Lakshmi Jayaraman, London

Hello,
I'm Lakshmi Jayaraman from London. I hail from Tamil Nadu, India, but am staying for a brief period in London. I love cooking and experimenting with new ideas. I would like to contribute one of my recipes for viewers to try out. Please give in your opinion at Lakshmi@waitrose.com.

INGREDIENTS

Carrot : 2 medium sized

Tomato : 2 big sized.

Paneer : 100 gm.

Peas : 1 cup

Ginger : 1 inch piece.

Green chillies : 3 to 4

Garam Masala pwd: 1/2 tsp.

Dhania pwd : 1/2 tsp

Jeera pwd. : 1/2 tsp

Salt : to taste

Turmeric pwd. : 1/4 tsp.

Sugar : 1 tsp.

Tamarind pulp : 2 tsp

Red chilli pwd : 1 tsp.

Cream : 2 tsp.

METHOD

	Wash and chop the carrots into big pieces. Boil them in water.
	Blend the carrot, ginger, green chillies, tamarind and tomato in the mixie.
	Cut paneer into small cubes and put them in boiling water containing a pinch of turmeric pwd and some salt.
	Take 4 to 5 tbsp oil in a pan , and when hot add the carrot puree. Keep stirring. Add turmeric, dhania, jeera and garam masala, and redchilli pwd. Keep stirring till oil leaves.
	Put in the cream, salt and sugar and keep on low flame.
	Add the paneer and peas. The left over water from paneer can also be added.
	Keep on low flame till the butter masala blends well.
	Remove from fire, season with coriander leaves and put in a blob of butter, just before serving.
	Serve hot with chappati, roti, nan, or rice.

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