Paneer Butter Masala (adapted vastly from Wake Up and Smell the Masala):
Paneer made from 1/2 gallon whole milk, cubed(about 2 cups)
1.5 tbsp. oil
1/2 of a large onion, chopped
3 large cloves garlic
1" piece ginger
2 green chilli peppers
1/4 cup roasted cashew nuts, ground
5 tbsp. butter
1/2 cup heavy cream
puree of 5 tomatoes
1 tsp. cayenne pepper
2 tsp. coriander powder
1.5 tsp. garam masala
1 tbsp. crushed kasturi methi leaves
salt to taste, or about 1 tsp.
Heat oil in a large pan, and saute the onion over medium heat until tender and transluscent. Make a paste with the garlic, ginger and green chillis in the meantime, and add it to the onions. Cook for 1-2 minutes, until the garlic is no longer raw. Add the tomato puree, powdered cashew nuts, coriander powder, salt and 1/2 cup of water, and let it cook for 8 minutes. Then, add the paneer and kasturi methi, and let the mixture cook for another 5 minutes. If the mixture appears too thick, add extra water as needed (I added about 1/2 cup extra). Gently stir in the heavy cream, and let it simmer for 2 minutes (Be careful not to break the paneer cubes). Remove from heat and serve hot.
*For the onion kulcha recipe, check out my post on Paneer Kulchas. The method is exactly the same, except I used no paneer and extra onion in the stuffing. Also, I used 2 cups of white whole wheat flour and one cup of all-purpose flour for the dough.