PANEER BUTTER MASALA/MAKHANWALA

INGREDIENTS

1. Paneer – 500gm
2. Tomato – 4 Large
3. Chilli powder – 1 Tbsp
4. Coriander Powder – 1 Tbsp
5. Garam masala – 1 Tsp
6. Kasoori Methi – 1 Tsp
7. Ginger Garlic Paste – 1 Tsp
8. Cumin seeds – 1/2 Tsp
9. Butter –  4 Tbsp
10. Salt to taste.

• We need tomato puree to make paneer butter masala. You can also use store bought tomato puree. Fresh ingredients gives better taste always.
• To make tomato puree at home we need to boil some water.
• Once the water starts to boil add in the tomatoes. Before adding the tomatoes to boiling water make a cut on both the sides. It helps in removing the skin. ( Add the tomatoes only when the water starts to boil).

• After one minute transfer it to cold water that ways skin comes off easily.

• After removing the skin transfer it to a blender and make a fine paste.

• Add butter to a pan. I used half butter (2bsp) and half oil (2Tbsp).

• Add cumin seeds and ginger garlic paste.

• Add tomato puree,Chilli powder, coriander powder, garam masala and salt.

• Cover the pan with a lid and cook it for 5 mins on a low flame.
• Add kasoori methi leaves.

• Instead of cream I used 1/2 cup of milk. You can add cream also.

• Add paneer.

• The original recipe has no onions. I used some onions here. Take a pan add few drops of oil and a hand full of fine chopped onions. Cook it on low flame until the onions turn golden brown or you can add fried onions.

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