It is very familiar to have paneer butter masala but it can be made healthier with the addition of vegetables that provides it a distinct flavor and crunch. I used a little butter for this preparation but it can be avoided completely if you feel you are going to add some extra pounds.
This dish is very ideal for parties or get togethers so do try it out and surprise your guests.
- 2-3 cups mixed vegetables (cauliflower,beans,carrots,brussel sprouts,baby corn,paneer,capsicum,green peas)
- 1.5 cup diced onions
- 1 cup diced tomatoes
- 1 green chilli
- 1/2 inch ginger
- 4-5 garlic
- 2 tbsp butter
- 1 tbsp oil
- 1/2 tsp cummin powder
- 6-7 cashewnuts
- 1/2 tsp poppy seeds
- 1 tsp dhania/coriander powder
- 1/2 tsp chilli powder
- 2 cardamoms/elachi
- 2 cloves
- 1/2 inch cinnamon stick
- 1 tsp kasuri methi
- 1 tbsp cream (optional)
- salt to taste
Heat 4-5 cups water in a deep bottom pan, once water starts boiling add all the vegetables except paneer and blanch them for 2-3 minutes. Drain all the water.
Heat 1 tbsp oil in a pan and add all the above blanched vegetables till light golden brown. Keep aside.
In a pressure cooker add all the ingredients with 1 tbsp butter except vegetables, kasuri methi and cream and fry for 2-3 minutes, add 1/2 cup water, pressure cook for 3 whistles. Once it cools transfer to a mixie/blender and make a smooth paste.
Again heat 1 tbsp butter, add the above prepared paste and fry nicely till oil begins to saturate out of the mixture.Now add the fried vegetables along with paneer and mix it till all the gravy blend with the vegetables. Now add 1/2 cup water, let it boil for 4-5 minutes, add the kasuri methi and let it cook for 2 more minutes. All the cooking should be done in low flame.
Add 1 tbsp cream and switch off the flame. Serve hot with chappatis or rotis
Note: You can any vegetable of your choice for this preparation