Sep 7, 2009

Butter Paneer

Okay, so maybe I just lightly complained about rich, buttery Indian food that has more to do with tourist restaurants than true, authentic Indian dishes. But you really can't argue with butter paneer (more commonly called tikka masala here, since most things with butter in the title set off alarm bells for Westerners).

Again, VahRehVah comes through with another great recipe. While they use chicken in their preparation, it's a simple matter to substitute paneer instead. For my dish I simple cubed the paneer and added it at the end of the dish.

When they say "butter paneer", there really sure be an emphasis on butter. This recipe calls for 100 grams of it. If, like me, grams means little to you, here's a helpful way to think about it. Take a stick of butter and cut about a half-inch knob off on of the ends. Now put that knob back in the refrigerator and add the rest of the stick to the pan. Oh, and it also has about half a cup of cream in it as well. Also, ketchup. But you know what? It tastes pretty good, so I really can't fault it.

1 comment:

  1. Now I can never think of tikka masala the same way again...It tastes so good though.