Easy Butter Paneer Masala Recipe

What do you do when you need to cook dinner and you have nothing fresh in the house?  This recipe came about on just such an occasion. We were having last-minute company for dinner and I had nothing… I dug around in my pantry and found a carton of Organic Roasted Red Pepper & Tomato Soup, a can of diced tomatoes, and then I found the very last onion in the house… and of course I always have Indian spices on hand.  This is the recipe that came out of that near-disaster (almost an “order pizza night”).  I give you…”Easy Butter Paneer Masala.”
Much to my surprise this tasted good (even to my Indian husband and our Indian friends)! We like the flavor that the soup base gives to the dish.  Feel free to add more of the soup (it comes in larger cartons as well) depending on how much “gravy” you like. I usually make Indian food from scratch, and stick to a tried and true recipe, but this turned out really well & I’ve made it several times since.  Of course the second time I made it, I couldn’t remember what I had done the first time I made it…
So let me know if you give it a try.  How about you, ever come up with a great recipe to get yourself out of a bind?  If so, are you able to recreate those truly inspired recipes a second time? Or do you prefer to stick to those faithful old family recipes?
Easy Butter Paneer Masala
Ingredients:
  ● 3 tbsp ghee
  ● 8-10 oz. Paneer (Indian cheese), cubed
  ● 1 tsp. onion seeds
  ● 1 tsp. jeera seeds
  ● 1 large onion, diced
  ● 1 tbsp ginger garlic paste
  ● 1 stick of cinnamon
  ● 1 green chili, split in half
  ● 1/2 can diced tomatoes
  ● 16 oz of organic roasted red pepper and tomato soup
  ● salt and pepper to taste
  ● 1 tbsp flour, mixed with warm water to thicken curry
  ● 1/4 cup fresh cream
  ● 1 bunch cilantro, chopped (optional)
Directions:
Melt the ghee, add in the onion, onion seeds and jeera seeds.  Add onions and cook until onions are translucent.  Add in the diced tomatoes.  Stir in cinnamon stick & ginger garlic paste and green chili.  Add paneer – stir until paneer starts to brown.  Add in roasted red pepper and tomato soup.  Bring to a boil, then lower the heat and allow to reduce a bit.  Mix in the flour and water paste and stir until thickened.   Stir in the cream and garnish with cilantro just before serving.  Serve over rice or with naan or chapatti.

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