Paneer butter masala by Vijayalakshmi Vivek

Paneer is all time favourite in my home. We all love to have it, ofcourse you can make various dishes with this ingredient as it merges with anything.Paneer butter masala has got a royal position in between dishes..
Paneer butter masala goes well with any rice and indian bread...


Ingredients :

Tomatoes -3
Onion-2
Paneer-1 pack(i used nanak)
Cashew paste/Badam paste-3-4tbsp
Bay leaves-2
Cloves-4
Ginger and garlic paste -2tbsp
Red chilli powder-1-2 tsp(acc to ur spice)
Turmeric pow-1tsp
Dania powder-2tsp
fenugreek powder-less than a pinch
Garam masala-1.5tsp
Tandoori masala/a pinch of red colour(optional)
Ghee-1tbsp
Butter-3 tbsp
Cream-3tbsp or milk-1tbsp
Corriander leaves-few
Salt to taste

Method :

1.Peel the skin of onions and cut into cubes and blanch it in hot boiling water for few mins,once they cools ,puree them.
2.Cut tomatoes into cubes and similarly blanch it in hot boiling water and peel the skin and puree them too.
3.Cut the paneer into cubes and heat a pan with ghee and fry the paneer cubes nicely and immerse them in hot water with little turmeric and salt.Remove them and put it in a tissue paper fo 15 minutes.
4.Heat 2 tbsp of butter in the pan add bay leaves ,cloves and the onion paste and fry them till light brown.
5.Add ginger garlic paste,saute it for few min,add the chilli powder then the cashew paste(i used badam paste as i didnt have cashew)for 5 minutes.
6.Add tomato puree,fenugreek powder(be cautious while putting this,more make it bitter)/kasuri methi,dania powder/corriander powder,turmeric powder,garam masala and salt.
7.Keep it sim for few minutes.
8.Add paneer cubes and add lil water mixed with red colour or tandoori masala and let it sit for some time in low flame,until desired consistency is reached.
9.Once it forms a gravy switch off the flame ,add remaining 1 tbsp butter and very little milk(or fresh cream).
10.Garnish with corriander leaves.
11.Yummy!!! Paneer Butter Masala is ready....enjoy.
Blog Linl : www.dhanyavivek.blogspot.com