Paneer Butter Masala with Laccha Paratha

Paneer Butter Masala is probably the most popular, creamy, rich and exotic vegetarian dish in the Indian cuisine. Loved by one and all, this dish has a silky smooth texture and a blend of mild spices that gives your palette the gastronomical indulgence it will want to indulge in time and again. Pair it with some freshly baked naan or some flaky and layered Laccha Paratha and pyaaz to give you the zing in your bite. This version I made is from Late Chef Jiggs Kalra's cookbook.  

Paneer Butter Masala with Laccha Paratha and Laccha Pyaz

 Ingredients 

• 200 Gms Paneer (Cubed)
• 3-4 Ripe Tomatoes (Red but not sour) 
• 1.5 Tbsp Ginger Garlic Paste 
• 2 Cloves 
• 2 Green Cardamoms 
• 1 Green Chill1 
• 1 Tsp Red Chilli Powder (Kashmiri Mirch - Mild Version) 
• 2 Tbsp Butter 
• 3 Tbsp Cashew Paste
• 1/2 Tsp Kasoori Methi  
• 1 Tbsp Oil 
• 1 tbsp sugar (optional)
• Salt to Taste 
• Optional: Garam Masala (not needed but if you would like to add a little for a spicy kick) 

Procedure 

• Boil tomatoes, ginger garlic paste, green chilli, cloves and cardamom for 15 - 20 mins
• Remove the cloves and cardamom after squeezing them and removing all the juices.
• Grind the mixture to a very fine puree.
• In a pan, add oil and butter and heat on medium flame. Do not brown the butter.
• Crush kasoori methi and add to the oil
• Add the tomato puree and cook until the oil separates. Add the red chilli powder.
• Soak cashews in warm water and set aside
• Grind cashews to a smooth creamy paste
• Add cashew paste to the puree and cook for 5 mins. If using the sugar, add it now.
• Add paneer cubes and cook for another 2-3 mins
• Add coriander and finish the dish 
• Garnish with some cream and coriander 

Healthy vegetable cookies

These savoury cookies contain no sugar, no maida, no artificial colours or additives. Made with whole wheat flour and all natural colours from vegetables, these contain the goodness of cheese for extra protein. Don't these look super pretty?

Ingredients

• 2 cups atta
• 1½ tsp baking powder
• 100 grams cold butter
• 100 grams cheese
• ½ cup cold milk

For the orange colour

• ½ tsp kashmiri chilli powder
• 1 grated carrot

For the green colour

• 2 tbsp of spinach puree or chopped spinach
• ½ tsp of jeera/cumin powder

Procedure

• In a bowl, take all the dry ingredients mentioned above and mix properly.
• Cut cold butter in small pieces and add them to the bowl. 
• Mix the butter with the flour until the mixture looks like breadcrumbs.
• Add grated cheese to the mixture.
• Add ½ cup chilled milk.
• Mix everything together but don't knead. If the butter is melting, keep the mixture in the fridge for sometime.
• Divide the dough into 3 portions. To one portion, add the grated carrot and kashmiri chilli powder and mix well. To one portion, add spinach puree or chopped spinach and cumin powder and mix well. In case the dough feels too loose after adding the vegetables, add a tbsp of atta and mix. The third portion of dough should be left as it is. 
• Keep all three doughs in the fridge, covered for 30 mins.
• Preheat oven to 180°C. 
• Make small portions of each dough, place on a baking tray and bake at 180° for 20-25 mins.
• You can also roll it out, cut into desired shape using a cookie cutter and bake.
• The cookies may seem soft when you take them out of the oven but they will firm up when they cool.