Mini's Gourmet paneer butter masala

Ingredients

Paneer, 200 g

Butter, 10 + 10 g

Vegetable oil, 2 tbs

Cinnamon, 1 piece

Cloves, 3 pieces

Bay leaf, 1

Ginger (finely chopped), 1 tbs

Garlic (finely chopped), 1 tbs 

Onion, 2 nos. or 180 g

Spices

Turmeric powder, ½ tsp

Chilli powder, 2 tsp

Crushed pepper, 1 tsp

Coriander powder, 1 tsp

Cumin powder, ¼ tsp

Garam masala, 1 tsp

Cardamom, 2 nos.

Tomatoes, 2 nos. or 200 g

Green chilli, 1 no.

Hot water, 2 cups

Salt, to taste

Sugar, 1 tsp

Kasoori methi (dry fenugreek leaves), 1 tsp

Fresh cream, 3 tbs

Coriander leaves (chopped), 2 tbs

Preparation:

• Heat half the butter and oil in a saucepan and add bay leaf, cloves, cinnamon and saute for five seconds.
• Add ginger and garlic; and saute on a low flame for three seconds or until fragrant.
• Add onion, and saute on a medium flame until it turns brown.
• Add spices and saute for three seconds.
• Add tomato puree along with green chili and saute until the oil separates or the tomato cooks through.
• Add two cups of water and salt, and let it boil.
• Wash the paneer in hot water and add to the gravy.
• Cover and cook until the gravy thickens.
• Add sugar and mix well.
• Stir occasionally.
• Add the remaining butter and stir until the butter fully melts.
• Add crushed kasoori methi and mix well.
• Add fresh cream (as a substitute for cashew paste) and gently mix with the gravy.
• Remove from flame and garnish with coriander leaves.
• Ready to serve! Enjoy with steam rice, jeera rice, nan or paratha. Thank you 😊