Paneer Butter Masala
Ingredients:
200 gm paneer (cutted in medium size cube)
1 tbsp salt
2 tbsp Kashmiri lal mirch powder
1 tbsp Besan
1.5 medium size finely chopped Onion or grated.
2 medium size finely chopped tomato or grated.
4 finely chopped Green chillies
1 inch finely chopped ginger or grated.
4-5 finely chopped garlic or grated.
4-5 tbsp oil
4 tbsp butter at room temperature
½ tbsp haldi powder
½ tbsp coriander powder
250 ml water
½ tbsp black salt
¼ tsp jeera powder
¼ tsp garam masala powder
Marination:
1. On the panner cubes, add ½ tbsp salt, ½ tbsp kashmiri lal mirch powder and 1 tbsp besan and mix it well. Keep it aside for 5-7 mins.
2. In a pan heat 3-4 tbsp oil and shallow fry the panner cubes on medium- high flame till it turn golden in colour. Keep the shallow fried panner cubes aside.
Cooking:
1. In a pan heat 1- 2 tbsp oil and add 2 tbsp butter.
2. Once heated add finely chopped onion (keep the flame high) and let it cook for 1 min and then add ginger, garlic and green chilles and let it cook on medium high flame till onion turns golden brown in colour.
3. Then add tomato and mix it well and let it cook for 1 min and then add ½ tbsp haldi powder, ½ tbsp salt, ½ tbsp coriander powder and 1½ tbsp kashmiri lal mirch powder and mix it well and let it cook on medium low flame till oil gets separated.
4. Once oil gets separated add the shallow fried paneer cubes in it and mix well and let it cook for 1 min.
5. Then add 250 ml water and 1 tbsp butter and mix well, keep the flame medium low, cover the pan and let it cook for 5-8 mins. Stair it occasionally.
7. After 6 mins mix it well and add 1 tbsp butter, mix well and let it cook for 2 mins on medium low flame.
6. After 7-8 mins remove the cover and give it a good mix, add ½ tbsp black salt, ½ tsp Garam masala powder, ½ tsp jeera powder and mix well and if at this stage you feel gravy is thick then add 50ml water. Mix well and let it cook on medium high flame for another 5-7 mins.
8. Turn the flame off. Serve hot with roti, naan, rice, etc.
