PANEER DISHES

PANEER MASALA CURRY

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This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.

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KOTHU PAROTA

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Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could be made the same way omitting parotas.

 

 

 

 

EGG ‘N’ KALE BRUSCHETTA

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A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

ALOO PARATHA

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This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste
Method

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 

aside.

Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions

PANEER ‘N’ EGG GINGER MASALA

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This dish is good to be served with pulaos ,fried rice,and rotis.No garlic is used in this dish.

Onion and ginger are ground together and sautéed till brown,and then the spices are added to

it.The same mixture can be used to make meat and seafood dishes.Even potatoes can be

made this way….Let’s move onto the protein packed recipe now….

INGREDIENTS

200 gm paneer

2-3 onions quartered

1 capsicum or 2-3 green chillies

5-6 boiled eggs

10 dried red chillies

3-4 tblsp. pieces of ginger

Thick tamarind water or 1/2 cup,or kokum water

1/4 tsp.pepper powder

Salt to taste.

1 tblsp rice flour ( you can use cashew paste or almond paste if you don’t like rice flour)

1 piece cinnamon

1 tsp Kashmiri chilli powder

1 tsp.cummin powder.

2 tblsp vinegar

2-3 tblsp ghee or oil

1 tsp sugar

METHOD

First grind the chillies ,and the onions and ginger to a paste.

Heat oil and add the ground paste with salt,sugar and sauté till brown.

Add paneer and the rest of the ingredients one by one and cook till thick

Tip:If you like to add tomatoes you could add purée of 2 tomatoes

You could first roast the onions brown and then grind too,without directly grinding

Fried paneer can be added to this curry

1-2 tsp oyster sauce/fish sauce.

COCONUTTY ALMOND PANEER

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When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

GREEN GRAM ‘N’LEEK CUTLETS

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Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

PANEER KOFTA IN SPINACH

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This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving

 

 

 

 

 

 

METHI PANEER (fenugreek paneer)

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Methi / fenugreek/vendhaiyam in seed or leaf  form has amazing health benefits.

Prevents hardening of heart arteries,controls inflammation internally and externally.

It not only gives a good flavor,but controls cholesterol levels,stimulates insulin as it

slows down the absorption levels in the stomach.

This  spice is widely used in chettinadu (south indian)cooking.

Including this little wonder spice, mostly and often in your cooking brings many health

benefits,so avail the nature benefits.

This recipe which i’m going to share with you, can be made with boiled eggs,fish

chicken or prawns.

Ingredients

200 gm paneer

2-3 onions

3 big tomatoes

8-9 peeled pips of garlic

1 tsp.fenugreek /methi seeds

1/2 tsp.turmeric powder

3 green chillies

1 tsp cummin seeds

1-2 tsp.kashmiri chilli powder

1/2 tsp.garam masala powder

3 tblsp oil

1/2 tsp.sugar or honey

salt to taste

coriander leaves for the garnish

Method

Heat oil in a pan,add the chopped onions, tomatoes,green chillies,methi seeds,cummin

seeds, garlic and fry till onion  turns brown.

Grind all this to a smooth paste.

Add the ground mixture to the same pan with the rest of the spice,with half cup water and

salt.

Add the cut paneer.(you could slightly fry and add too if you like)

Simmer for 10 minutes.

Remove and garnish with coriander leaves.

This can be served with chappathis or any rotis and rice too.

If using to stuff wraps do not add much water.

Whole fried or plain cashewnuts  added will give an enhanced flavor.

Note: Do not add ginger to this recipe.

 

 

 

WHITE PEPPER PANEER GRAVY

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White pepper is rarely used,in comparison to the  use of black pepper.

Both are considered to be good for health,to scrape cholesterol ,and aid in digestion.

Black and white pepper are the fruit of the same pepper plant,processed separately.

White pepper is gotten by removing the outer layer of the black pepper ,before drying or

after drying.Hosts of health benefits are found in this spice nature has given man!

So let’s get into the recipe

Ingredients

2oo gm paneer/cottage cheese cubed

2 green chillies

1 tsp.white pepper corns

1 tblsp.white poppy seeds (khus khus)

1/4 cup cashewnuts

1/2 cup grated coconut

1 tsp.saunf

1 tsp.cummin seeds

5-6 pips garlic peeled

1 onion

1/4 tsp.garam masala powder

3 tblsp.curd

2 tblsp.oil/ghee

1 heaped tblsp.kasuri methi leaves(dried fenugreek leaves)

1/2 tsp.sugar

salt to taste.

Method

Heat 1 tblsp oil and add green chillies,poppy seeds ,and fry for 2 minutes.

Remove and grind with cashewnuts ,spices and coconut to a smooth paste.

Add the onion to this mixture ,and grind with 1-2 spins,the onion looking coarse.

Heat the remaining oil,add the garlic and the ground paste and saute for about 2 minutes.

Add required salt.

Add curd,cut paneer and enough water to make a gravy.

Cook for 5-10 minutes on medium flame.

Sprinkle methi leaves and  remove from fire.

This can be prepared with chicken,or any other vegetable  too.Can be served with

rotis,hoppers,stringhoppers

or rice.

 

 

 

 

PANEER PULAO (cottage cheese)

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This pulao is not very spicy,and needs to be served with any korma or curry and raita.

Fresh green peas,or dried green peas (soaked overnight) also can be added with the

paneer.Even cashewnuts with paneer give a good flavor.

Ingredients

500 gm basmati rice washed and soaked for 10 minutes

200 gm.paneer /cottage cheese cubed.

2 tblsp.ginger garlic paste

4-5 green chillies slit

2 onions sliced

1 handful mint leaves.

1 tsp.coriander powder

1 tsp.garam masala powder

1/4 cup milk/coconut milk

1/2 tsp sugar

1 tsp.peppercorns

4-5 cardamons

1″ piece cinammon

4 cloves

1/2 tsp.saunf

1 bay leaf

2 star anise

1 tiny piece  sea moss (optional ,..i love the aroma )

2-3 tblsp curd

4-5 tblsp ghee/butter /olive oil

salt to taste

coriander leaves to garnish

Method

Heat the ghee in thick bottomed pan ,add the whole spices and the onions ,and saute till

light brown.

Add the slit green chillies and saute till it changes color.

Add the ginger-garlic paste,and curd and cook for a further 1 minute.

Next add the cut paneer, the soaked rice and the rest of the ingredients and cook for 2

minutes.

Add water 1 inch above the rice level .Cover and cook on a slow flame till rice is done.

Garnish with coriander leaves.

 

 

 

 

 

 

 

 

 

 

JAPANESE-CHEESECAKE (with cottage cheese/paneer)

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My version of  this cake made with cottage cheese or paneer turned out to be an awesome

dessert.

The authentic recipe is made with cream cheese. I substituted this with paneer or cottage

cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to

make new recipes ,and try out twists,i  went ahead ..( waiving all fears of a grainy

mix.).and  succeeded too.The fact is ,the taste and texture was awesome..and i love to

share this with you all.

Looking forward to your  valuable  comments !

INGREDIENT

200 gms.cottage cheese or paneer (room temperature)

50 ml /1/2 cup curd or yoghurt.

1 heaped cup fine sugar(100-125 gm)

6 egg yolks

6 egg whites

1/4 tsp.white vinegar /lime juice

1 cup milk

1 tblsp.lemon juice

2 oz flour (1/2 cup)

1 oz.cornflour(1/4 cup)

50 gm.unsalted butter

a pinch of salt

METHOD

Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).

Melt the butter and the paneer mixture ,over a double boiler.Once the butter is

melted,remove from heat.

Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is

lightly cool),with the flours.

Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage

you will see the paneer blended well.

Transfer this to a bowl.

Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.

Fold in the egg whites gradually into the paneer mixture.

Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small

tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.

You could use a spring form pan.As the cake has to be baked immersed in a hot water bath

you have to make sure you cover the bottom well with aluminium foil to avoid seepage.

Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.

Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)

Refridgerate  for minimum three hours.

This is awesome,served plain.

 

 

 

 

 

 

Cheese Centered Falafel

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The origin of this dish is Egypt.This is a chick peas based patty,which can be eaten plain or with sauces, or wrapped in pita bread or any wrap of your choice with some pickled vegetables and sauces (tahini preferably) will be an excellent meal.Let’s look into my version of Falafel with some variations
http://calinskitchen.com
Ingredients
1 cup chick peas
2 green chillies
3 pips garlic
1 inch piece ginger
1/2 cup coriander leaves
3/4 tsp.pepper
1 tsp.cummin seeds powder
1 tsp.Coriander powder
1/2 tsp.garam masala powder
Mozzarella cheese cubes
Salt to taste
Sesame seeds for light coating
Oil for frying.

Method
Grind all the ingredients together, except cheese,sesame, and salt,to a coarse green paste.Add salt to taste.
Now make desired sized balls,or if you know the spoon technique, of Falafel.Place a piece of cheese in each.Roll on sesame seeds(optional) and deep fry to a golden color.Serve hot with sauces of your choice.
Tips:
You could substitute cheese with pickled vegetables like olives,capers,zucchini, gherkins,cherry tomatoes.
Non vegetarian :cheese tossed prawn will be excellent.

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Paneer and green peas korma

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When it comes to korma,the addition of coconut is always there. So lovers of coconut,will love this korma.You could serve with anything, even as a stuffing for pies and pastries.
For the recipe
Ingredients
200 gm.pkt.paneer
1/2 cup boiled green peas
1 tblsp ginger-garlic paste
2 onions sliced
1 green chilli /capsicum chopped fine
2 tomatoes chopped
1 tsp.cummin seeds
1 tsp.chilli powder
1 tsp.Coriander powder
1/2 tsp turmeric powder
1 tsp.garam masala powder
1/2 tsp.fennel seeds/saunf
2 tblsp.oil /butter /ghee
1/4 cup coconut
A handful of cashewnuts
5-6 almonds
Coriander /curry leaves
Salt
Lightly dry roast the coconut,cashews and almonds and keep aside.
Heat 1 tblsp oil in a pan and fry the onions till brown.
Allow to cool and grind the browned onions with coconut, cashew and almonds, ginger-garlic paste and set aside.
Heat the remaining oil , add fennel seeds.
Add chopped  tomatoes with salt,and saute till soft.
Add the green peas and cook for further 5 minutes
Remove the cooked tomatoes and a tblsp.of  green peas (not all) and grind coarsely.
Add cut paneer to the pan in which the peas are cooking, along with the ground tomato mix and the rest of the spices.
Add the ground coconut, with  a little water if needed.Simmer for 10 minutes.
Garnish with curry leaves or coriander leaves.

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Simple cheesy vegetarian spaghetti

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500 gm spaghetti
100-150 gm paneer or cottage cheese.
5 big tomatoes pureed
1 big capsicum chopped
4-5 garlic chopped
2-3 tsp.chilli flakes
Mozzarella is best,but you could use Parmesan or any cheese of your choice
100-150 gm(or more if you like).
1 cup spaghetti boiled water.(reserve after you boil and drain the spaghetti)
Basil or parsley leaves 1 cup.
10 olives
1/2 tsp.onion powder(optional)
Salt
1/4 cup milk
Olive oil 2-3 tblsp.

Boil about a litre of water with salt in it.Once it reaches the boil,add the spaghetti. Cook till done.Drain the water (reserve a cup of drained water).Whilst this is done.Heat olive oil in a wide pan add the garlic,saute for a minute.Add in the tomato puree with a little salt,chilli flakes and cook on a slow fire for 8-10 minutes.Next add the chopped basil leaves capsicum,cottage cheese,onion powder, olives. Cook for a further 7 minutes.Remove from fire and set aside.In a another pan mix half of the cheese with the spaghetti water,and milk.and cook till the cheese is blended into the water.Now mix the spaghetti, tomato mixture and cheese mixture and cook for a further10 minutes on medium heat. Add remaining cheese, cook for a minute and serve.
Option-you could bake this too.Once you mix all the ingredients. Put all into a baking dish.Spread the remaining cheese on top. Bake in a moderate oven for 10 minutes or till you see the cheese melted on top.Serve hot.

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PANEER BUTTER MASALA

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Ingredients
Paneer (Cottage cheese) -250 gm
2-3 onions roughly chopped
4 big tomatoes cut
1 handful of cashewnuts
2-3 green chillies/julienned capsicums
1 tblsp.ginger-garlic paste.
2 tsp.kashmiri chilli powder
1 tsp.cummin seed powder
1tsp.garam masala powder
1/2 tsp.roughly crushed pepper
2 tblsp.kasuri methi leaves.(dried fenugreek leaves)
2-3 tblsp.butter
2 tblsp.honey
Salt to taste.
Fresh cream-1tblsp(optional)

Method
Heat a tblsp.of butter,and saute the onions,tomatoes,and cashew till the onions are pink,and the tomatoes are soft.Grind this coarsely and set aside.
Heat the remaining butter on a slow fire(do not allow the butter to brown).Add the chilli powder.
Add the ginger-garlic paste immediately, take care not to allow the chilli powder to get burnt,as it will lose the color and the flavor.
Add the ground paste,and salt and saute well till.
Add 1 cup water and cook for 5-7minutes.
Add cut paneer and the rest of the ingredients except kasuri methi. Simmer for 5-10 minutes
Slightly toss the methi leaves for 1 second in a pan.
Crush the tossed leaves between the palms of your hands and add to the masala for good aroma and flavour

Variations
You could add boiled green peas/snow peas/or finely cut spinach leaves/cauliflower/broccoli/mushrooms./boiled or grilled potatoes……and many more non vegetarian dishes like chicken diced(fried or made into balls).Fish fillets or fried fish,prawn or crab whatever, this basic butter masala is a good combination with rotis naan n pulaos and also wraps,frankies,tarts,rolls…….
Put your creativity cap on…….:)