Paneer Butter Masala

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes

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INGREDIENTS:

Butter 2 tbsp

Oil 1 tbsp

Cumin seeds 2 tsp 

Coriander seeds powder 2 tsp

Turmeric powder 1/2 tsp

Kashmiri chilly powder 2 tsp

Ginger-garlic paste 2 tbsp

Paneer (Diced into 1 inch pieces] 500 gms

Cornflour 2 tbsp

Water as required 

Salt as per taste

Coriander leaves for garnish 

FOR GRAVY

Tomatoes 2 (roughly chopped)

Onion 1 (roughly chopped)

Green chilies 2 (roughly chopped)

Almond/Cashew 1/4 cup

Cinnamon 2 stick (1/2 inch each)

Cloves 4

Green cardamom 2

INSTRUCTIONS :

In a small bowl take the cornflour and season with some salt, then roll each piece of paneer in the dry flour and keep it aside.

Heat 1 tbsp of oil in the frying pan and shallow fry the paneer pieces and keep it aside.

Now make a smooth paste with all the ingredients mentioned under gravy.

Now heat the same pan adding 1 tbsp of butter to the remaining oil and add cumin seeds, fry them till light brown. Then add ginger-garlic paste and fry till golden brown.

Add the gravy paste and cook for around 5-7 minutes till butter separates and the gravy is well cooked.

Now add all the dry spices and stir it well and add water based on the gravy thickness required.

Add the fried paneer pieces and cover it for 6-8 minutes at low flame and stir occasionally. 

Once the gravy starts boiling check consistency, add water based on your requirement.

Paneer Butter Masala is ready to serve, add 1 tbsp of butter and garnish it with freshly chopped coriander leaves. 

NOTE: To make it vegan you can use the same recipe by replacing Paneer with Tofu and butter with vegan butter.