In Vedic cuisine, much revolves around masala, a special blend of spices that defines the flavor of a dish. It’s this blend that gives dishes their unique character and elevates them to a higher level. When creating masalas, we use both whole and ground spices. Heating these spices in coconut oil is key to unlocking their flavors. This forms the foundation of the delightful Paneer Butter Masala we’re about to prepare.
Paneer Butter Masala is a delightful autumn dish that highlights the versatility of seasonal vegetables. You can choose from root vegetables like celeriac and carrots, or experiment with pumpkin and sweet potatoes. These vegetables are combined with creamy cubes of homemade paneer, a sauce made from soaked cashews and pureed tomatoes, enriched with ghee. The paneer absorbs the flavors and adds a creamy texture to the dish, making every bite a delight.
Ingredients (for approximately five servings):
- Paneer of 1 liter of whole milk and 250 ml of yogurt, pressed and cut into cubes
- 500g of vegetables of your choice
- 30g of raw cashews
- 1/2 tablespoon of coconut oil or ghee
- 3 curry leaves or 1 bay leaf
- 5 crushed cardamom pods
- 1 cinnamon stick
- 2 cloves
- 1/2 tablespoon of finely chopped ginger
- 1/2 teaspoon of asafoetida
- 1 1/4 teaspoons of garam masala
- 1 1/4 teaspoons of ground coriander
- 3/4 teaspoon of turmeric (or 1 tablespoon of fresh turmeric)
- 1/3 teaspoon of chili powder
- 1/2 kg of ripe tomatoes, peeled and pureed
- 1 tablespoon of butter or coconut oil (for vegan option)
- 1 teaspoon of salt
- Juice of 1/4 lemon or lime
- 1 tablespoon of palm sugar (optional)
- 1 1/2 tablespoons of roughly chopped coriander
Instructions:
- Soak the cashews for a few hours, drain the soaking water, and blend them into a smooth cream with 125 ml of water.
- Heat the coconut oil or ghee in a pan. Reduce the heat and add the curry leaves, cardamom, cinnamon stick, cloves, and ginger. Cook for two minutes until the aromas are released. Then add the asafoetida, garam masala, ground coriander, turmeric, and chili powder. Cook for a few more seconds until fragrant.
- Add the pureed tomatoes and ground cashews, along with the butter or coconut oil. Let it simmer over low heat until you reach the desired sauce consistency and ensure the tomatoes are well-cooked.
- Meanwhile, steam the vegetables until they are slightly tender.
- Add the paneer cubes, steamed vegetables, lemon or lime juice, palm sugar (if desired), and salt to the sauce. Cook them together for three minutes. Stir as little as possible and handle with care.
- Garnish with fresh coriander and serve with rice or naan.
Let your taste buds be enchanted by the harmony of flavors in this dish. See how spices turn ordinary ingredients into something extraordinary. Enjoy this delightful Paneer Butter Masala!
If you’re eager to learn more about Vedic cooking, consider attending a cooking workshop with Silvia de Haas. You can find more information on her website: https://www.ayurvedisch-koken.nl/
Source: The Vedische Koksklapper, www.kookstudio.net
