Paneer butter masala

This recipe serves four.

Ingredients:

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• Cottage cheese (paneer), cut into triangles 200 grams

If you like more paneer in your gravy,add 500 grams of paneer.

• Butter 5 tablespoons
• Oil 1 teaspoon
• Bay leaves 2
• Cloves 2
• Cinnamon 2 one-inch sticks
• Dried red chillies, broken 2
• Coriander seeds, crushed 2 tablespoons
• Onion , sliced 1 medium
• Ginger garlic paste 2 teaspoons
• Coriander powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Tomatoes, chopped 5-6 medium(If using ready made puree,take 15-16 tablespoon of puree.)
• Jaggery 1 tablespoon
• Salt to taste
• Kasoori methi , crushed 1/2 teaspoon
• Fresh cream 3 tablespoons
• corn flour 2 tablespoon

Method:

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• Heat three tablespoons butter with one teaspoon oil in a kadai.
• Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger garlic paste. Cook for another thirty seconds.
• Add coriander powder, red chilli powder,jaggery and tomatoes/puree. Cook on high heat till oil leaves the masala. Puree the mixture.
• Heat the remaining butter in a pan, cook the pureed mixture for two minutes.
• Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
• Dissolve 1 tsp of cornflour in little water and add to the puree.
• Keep stirring till you get a slightly thicker consistency.
• Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot with rotis/phulkas, garnished with remaining crushed coriander seeds.