Paneer Butter Masala

INGREDIENTS:

1. Onion medium chopped - 1


2. Tomato - 1


3. Cardamom powder - 1/4 tsp


4. Cinnamon powder - 1/2 tsp


5. Bay leaves - 2


6. Red chilli powder - 1 tsp


7. Paprika - 2 tsp


8. MDH Sabji masala - 1 tsp


9. Butter - 4 tbsp


10. Cream - 1/4 cup or butter 1/4 cup


11. Salt to taste


12. Coriander for garnishing.

Method:

• Melt 2 tbsp butter. Add ingredients (3) to (5) and saute in a low flame. Be careful not to burn it.







• Add onion to it and saute till they are transparent. Add chilli powder, paprika and Sabji masala.







• Meanwhile, in another pan melt the remaining butter and add chopped tomato.


• Saute till the tomato becomes a pulp. (If you saute tomatoes with onion it will take much longer time)


• Add the tomato pulp with the onion masala and saute for 2 minutes.







• Allow the mixture to cool and blend it into a amooth paste with enough salt.









• Boil this mixture in a little oil. Check for salt.


• Add cream/butter and boil for another minute or two. (You can make the gravy without this but the cream/butter gives a lot of taste to the curry.)


• Shallow fry paneer pieces in butter or oil till its golden in colour and put it in the gravy. (You can also put paneer without frying. But frying will make the paneer a little hard on the outside)


• Garnish with coriander leaves.