Panneer Butter Masala
|Chilly powder||1/4 tsp|
|coriander powder||1 tsp|
|Fried Onion||2 tsp|
|Garam masala Powder||1/4 tsp|
|ginger garlic paste||1 tsp|
|Kasoori Methi Powder||1/4 tsp|
|Tomato ketchup||1 tsp|
|1 Cup Milk to add to gravy 1 Cup Milk to mix spices||2 cup|
|Tomato Paste||1 tsp|
Method of cooking
Add 1 tbsp oil and (1 or 2 tbsp) butter in a pan. adding oil prevents the butter from browning too quickly. Add ginger garlic paste and fried onions. Fry till the raw aroma of the ginger-garlic disappears.
Pour the tomato puree. 4-5 medium size tomatoes, blended to a smooth puree without water. stir.when the puree begins to cook. after 5-6 minutes, add ½ tsp red chili powder, Coriander powder, kasoori methi powder and add two cups of milk. Stir and continue to saute till the oil starts leaving the sides of the pan. the whole sauting takes about 12-13 minutes on a low flame.
After a minute, add the diced or cubed paneer (200 or 250 grams). keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a few minutes. you can also fry the paneer and then add the paneer once the gravy has become creamy.
Stir gently and let the paneer cook in the gravy for 2-3 minutes or till they become soft and cooked. Lastly add 1 tsp garam masala. Stir very well.