Butter paneer

Ingredients

  1. Paneer cubes – 200gms ( I Used Amul paneer )
  2. Butter – ½ tsp
  3. Oil – 1 tbsp ( you may use butter instead of oil )
  4. Coriander powder – ½ tsp
  5. Red chili powder – ½ tsp ( as per taste)
  6. Onion chopped – 1 large
  7. Tomato chopped – 1 medium
  8. Tomato ketchup – 1 tablespoon
  9. Fenugreek leaves – fresh – I tbsp. ( or Kasuri methi – ½ tsp )
  10. Cashew nuts – 5-6 nos
  11. Garam masala powder – 1/4 teaspoon
  12. Milk – ½ cup
  13. Water – 1 cup
  14. Salt to taste
  15. Coriander leaves ( finely chopped ) and cream ( optional ) to garnish

Instructions

  1. Heat oil in a pan, fry onion, until it turns soft and slight brown. Add cashew nuts & fenugreek leaves fry for 3-4 minutes, add chopped tomato again fry until tomato become soft.
  2. Add chili powder, coriander powder to fried ingredients, fry for a minute, off the fire, add garam masala powder, tomato ketchup & salt. Mix them well, let it cool. Grind into a smooth paste by adding enough water.
  3. Add the paste into the pan, add 1 cup water, and make a loose gravy, keep on the fire.
  4. Once the gravy starts to boil, add paneer cubes, put the lid and cook on low flame for 5 – 10 minutes – until paneer become soft and gravy thickens. Add milk, with one more boil, off the fire. Add butter on the top, garnish with coriander leaves & cream. Serve hot with chapathi, phulka or nan.
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