This post is long overdue. Let me tell you why… I rarely receive requests for recipes. Many bloggers write on their blog that they try recipes due to requests received, but somehow, I have never received requests as such. I always receive mails and messages about the recipes that are already on the blog or what they have felt after reading what I have penned down in my moods, but never a request for a recipe. Believe me, I have no complaints about that too…. 😀
But, I have a very faithful reader. One day, I got an email from her, saying how much she loves my blog and how, as a newly married staying with her husband, with no relatives in Bangalore, has made her browse through my blog, search recipes and try them. Each time she tried them, they turned out amazing – Alhamdulillah! Slowly that made her a good cook. Her name is Phibu Jose. She is now blessed with a daughter, but she still cooks from the blog – irrespective of whether it is for her and her husband, when her parents or in-laws arrive, or when she has guests. Each time, I check my emails and her name comes in front, my heart does skip a beat. I love her emails, I love how innocently she writes and she describes what made her choose the recipes and try them. She also never forgets to click and send pictures of it, despite herself saying that they aren’t good enough!
As a blogger, what matters is feedback, irrespective of pictures. As long as you love the recipes, we feel relieved. As long as they succeed, we feel relieved. I totally love your mails, Phibu. I should have posted this on the blog long back but maybe the time has come only now.
She is the only one who asked me if I had a recipe for Paneer Butter Masala. She wanted to cook it for her little nephew who loved the curry. I was a little dejected – I didn’t have a recipe. I hardly cook paneer at home since nobody really likes it except B. But once in a while, for a change, I do cook it and make the kids eat it too. I had to find a good enough butter masala, that would taste as close to what we get at restaurants. When I posed the Shahi Malai Paneer, she had got really excited to see it. I did remind her that she had asked for the butter masala. And finally here it is… the best way I have cooked. It looked amazing, it tasted equally amazing too. To my surprise, the paneer averse girls scooped out the gravy and licked their way through it. That in itself is a compliment for me. I have been wanting to post this since long, but it just kept pushed off. Maybe now it is time, and I am glad that it is finally on the blog.
I am dedicating this post to Phibu, and I sincerely hope you will like it, try it and send me your cute email as usual. 🙂
- 1 tbsp oil
- 1 onion, chopped
- 2 green chillies, slit
- 1 inch pc ginger. chopped
- 3 clove garlic, chopped
- 2 large tomatoes, chopped
- 15 cashew nuts, soaked in ¼ cup hot water
- 25 gm butter
- 1 bay leaf
- 2 tbsp tomato paste
- ½ tsp Kashmiri chilli powder
- ½ tsp chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ cup milk
- 200 gm paneer cubes, soaked in hot water for 5 minutes and drained
- 1 tbsp kasuri methi, crushed
- ½ tsp garam masala powder
- A pinch of sugar
- Salt to taste
- Coriander leaves for garnish
- Heat oil. Add in the onions to tomatoes and cook with a pinch of salt till the tomatoes are mashed up.
- Allow to cool. Grind into a smooth paste along with the cashewnuts and water.
- In a saucepan, melt the butter. Sizzle the bay leaf.
- Add the ground paste and cook for a couple of minutes
- Add the tomato paste and cook till raw smell is gone.
- Add the masala powders and give a good whisk. Cook till oil floats on top.
- Add the milk and bring it to boil.
- Add in the paneer and cook on low flame for 5 minutes, tossing it in the sauce.
- Finally add in the kasuri methi and garam masala and give a good mix. Adjust seasoning, add sugar if too tangy, and switch off. Allow flavors to mingle for around 10 minutes. Serve warm with parathas or naan.