Paneer Butter Masala

• Time                    : 40minutes
• Difficulty              : Easy
• Serves                 : 3

Ingredients

• Panner –200 gms
• Onion (large) – 3 nos
• Green chilly – 2 nos
• Kashmir chilliy powder – 1 tsp
• Tomato – 3 nos
• Ginger garlic paste – 2 tsp
• Ajinomotto – 2 pinch                      
• Salt – 1 tsp
• Sugar – 1 spoon (optional)
• Kasthuri methi – 1 tsp ( crused)
• Tomato ketchup – ¼ cup
• Garam masala – ½  tsp
• Butter – ¼ cup
• Oil- 3 tsp
• Coriander leaves – 2 tsp
• Fresh cream(optional) – 1 tsp Garnishing

Preparation

• Cut the panner into cubes and keep aside.
• In a hard pan pour water and boil after which add onion and tomato and cook for 5minutes
• Once cooked peel the tomatoes and keep aside.
• Add onion, tomato and green chillies into a mixer and make a paste.
• In a deep kadai pour oil and 3 tsp of oil. Once hot add the sliced panner and stir fry for 3-4 minutes and keep aside. This ensures that panner does not stick to each other and also retains the crispness.
• In the remaining butter add ginger garlic paste and stir. Once the raw smell escapes out add the grinded paste and salt. Cook for 2-3 minutes.
• Once cooked add chilliy powder, sugar, ajinomotto, kasthuri methi, garam masala and tomato ketchup and cook for another 3-4 minutes in a medium flame.
• Once the mixture gets thick add the slightly fried panner and cook for 3 minutes in a low flame and stir occasionally.
• While serving garnish with coriander leaves and fresh cream.

Serve hot with roti or pulka.

Thank you for reading my recipe.

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