Paneer Butter Masala

Ingredients 

• 500 grams paneer (cottage cheese), cut into triangles
• 5 tablespoons butter
• 1 teaspoon oil
• 2 bay leaves
• 2 cloves
• 2 one-inch cinnamon sticks
• 2 dried red chillies, broken
• 2 tablespoons crushed coriander seeds 
• 1 medium onion, sliced
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 5-6 medium tomatoes, chopped
• Salt to taste
• ½ teaspoon crushed Kasoori methi 
• 2 tablespoons fresh cream
• Coriander sprig for garnish

Method

1. 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.
2. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
3. Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.
4. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.

Nutrition Info