Paneer Butter Masala and Coconut Cinnamon Rice

I've made this recipe for paneer butter masala three times in the last month because it is indeed that delicious - like eye-rolling into the back of your head kind of delicious. Once again pinterest, you have led me to a golden recipe! This is fast becoming a new staple in the rotation of meals cooked for guests (mostly because if there's just the two of us we will eat far too much paneer...) I have to say I'm quite proud of myself as Indian food (along with Italian) is usually in wife's cooking domain and not my own. After this excursion, I clearly need to trespass in the Indian food category more often!

What's great about this recipe is you can make the onion/tomato spice paste ahead of the meal (and deal with all the required dishes) and then simply reheat it with the paneer before adding in the evaporated milk/whipping cream when you're ready to serve dinner. It pairs superbly with any kind of coconut rice. I suggest one of two versions- a jalapeno, ginger, coconut rice (if you like spice) or a second version -turmeric, cinnamon, raisin coconut rice, for something a little sweeter/more mellow.

Paneer Butter Masala

• 1 Tbs oil
• 1 large onion, chopped (or 1 1/2 medium onions)
• 4-5 cloves garlic, minced
• 1-2 tsp diced jalapeno (from a can)
• 2" long chunk ginger, peeled and chopped (I was very very liberal about this amount)
• 3 Tbs butter
• 1/4 c. cashew paste (or roughly 1/4 c. cashews soaked in hot water and pureed to a paste)
• 3/4 - 1 c. pureed tomatoes (or crushed tomatoes)
• 2 tsp cumin
• 2 tsp coriander
• 1/2-3/4 tsp cardamom
• 1 tsp turmeric
• 1 tsp sugar
• 1 tsp Tandoori masala
•  2 c. paneer cubes
• 1/2 - 3/4 c. evaporated milk (or half&half for more decadence)

1. If you don't have cashew paste, soak the cashew pieces in 2-3 Tbs of just boiled water. 
2. In a skillet, saute the onion and garlic for 5 minutes. Add the jalapeno, ginger, and a pinch of salt. Saute until soft.
3. Transfer the onion mixture to a blender or food processor along with the cashew pieces and puree into a paste.
4. Add the butter to the skillet. Let it foam before adding the onion puree to the skillet. Cook until the butter/puree separates.
5. Add the tomato puree and cook for 3-5 minutes, stirring well. Add all the spices and cook for another 3-5 minutes, continuing to stir. If the sauce starts to look too dry, you can add a bit more tomato puree. Taste for seasoning at this point and adjust if needed. (You can also stop here and store the mixture in the fridge until you are ready to saute the paneer. If you do this, you will likely need a bit extra tomato puree or water for reheating the sauce).
6. Drop the paneer cubes in gently to the skillet with the masala sauce and give it a toss. Cook over medium-low for 2-3 minutes for the paneer to absorb the flavors.
7. Lower heat to a simmer and add the evaporated milk (or cream). Mix well. Serve over rice.

Coconut Cinnamon Rice

• 2 1/4 c. water
• 1 cinnamon stick
• 1/4 c. shredded, unsweetened coconut
• 1 c. coconut milk  (if you don't have coconut milk, increase the water used to 3 1/4 c.)
• 1 1/2 c. white rice (or basmati)
• 2-3 Tbs grated ginger
• 1/4c. + 2 Tbs. raisins
• 1/2 tsp salt
• 1/2 tsp turmeric (optional)

1. Bring water, cinnamon stick, and shredded coconut to a boil.
2. Stir in coconut milk, rice, ginger, raisins, salt, and tumeric. Bring to a boil again. Cover and reduce heat to low, simmering for 15 minutes. 
3. Stir rice to fluff and serve.