Paneer Butter Masala is one of the most popular paneer recipe in the Indian cuisine. In fact, this could be stated as the 1stpaneer based item that started the usage of Paneer in Indian kitchens. As the name suggests, it is a spicy paneer curry made in butter. The optimum use of butter, spices, tomatoes and cream makes this curry simply delicious and mouth-watering. In line with my own way of healthy eating (but no compromise on taste), I have replaced the cream with milk and cashew nuts.
Matar paneer is the most common form of paneer dish available in almost all Indian restaurants – big or small. It is a delicious curry made from soft Paneer (Cottage Cheese) and Matar (Peas) in a mild spicy tomato curry. It is a very simple, quick, tasty recipe which seems to be is loved by everyone. Today I have made Matar Paneer with only 1 tsp of oil but there is absolutely no compromise in taste and colour.
It has been a little more than 6 years since I got married; and like it happens with everyone, this life event not only brought my husband into my life but his friends and their college stories 😉 One such perennial mention was of a Paneer Lababdaar that they used to enjoy in their college canteen. In my hubby’s own words, he had never tasted any other Paneer Lababdaar which exceeded his college experience. To be honest, I had never actually thought of taking this as a challenge and prepare Paneer Lababdaar in our home. However I just thought of preparing this royal/rich dish last night. It did turn out really good. Whether it managed ti surpass my husband’s previous expectations, I will disclose that at the end of this post 🙂
cookingwidjoy 