Paneer Butter Masala

 

Ingredients:

400 grams cottage cheese (paneer), cut into 1 inch cubes

4 tablespoons butter

4-5 medium tomatoes, chopped

3 teaspoons oil 

2 bay leaves 

1/2 inch cinnamon

3-4 cloves

2-3 dried red chilies

1 medium onion, sliced

1 tablespoon ginger-garlic paste

1 tablespoon coriander seeds, roasted and coarsely crushed

1 teaspoon coriander powder

1 teaspoon red chili powder

Salt to taste

1/2 teaspoon garam masala powder 

1/2 teaspoon roasted dried fenugreek powder + for sprinkling

2 tablespoons fresh cream + for drizzling

Method:

Heat 2 tablespoons butter and 1/2 teaspoons oil in a non-stick pan. Add bay leaves, cinnamon, cloves and broken dried red chilies and saute for 30 seconds.

Add onion and saute for 1 minute. Add ginger-garlic paste and saute for 30 seconds. Add coriander seeds and saute for 30 seconds.

Add coriander powder and chili powder and saute. Add tomatoes and mix. Add salt, mix and cook till the oil separates. Remove from heat and cool.

Discard the whole spices from the tomato mixture and grind along with 1/4 cup water into smooth mixture.

Heat remaining butter and oil in a deep non- stick pan. Add the ground tomato mixture and 1/4 cup water, mix and cook for 1 minute.

Add salt and garam masala powder, mix and cook till the mixture boils and slightly thicknes.

Add cottage cheese cubes, lightly mix and cook for 30 seconds. Switch off heat, 1/2 teaspoon crushed dried fenugreek leaves and cream and mix lightly.

Put paneer butter masala in a serving bowl. Sprinkle with some dried fenugreek powder, drizzle some cream and serve hot.