Paneer butter masala.

 I remember in our school days, whenever we went to a restaurant, the first thing we ordered was naan and paneer butter masala. This was a very famous north Indian dish which we all loved and north Indian dishes were a rarity at home. Ah well times change…

Ingredients:

Onion – 75 grams

Tomatoes – 50 grams

Paneer – 100 grams

Ginger – 5 grams

Garlic – 5 grams

Milk – 50 grams

Butter – 25 grams

Cloves – 2 nos

Cardamom – 1

Cinnamon – 0.5 inch

Fennel seeds – 2 grams

Coriander powder – 10 grams

Chilly powder – 10 grams

Turmeric powder and salt to taste

To garnish

Coriander leaves

Mint leaves

Butter – 5 grams

Method:

• Chop the onions and tomatoes.
• Dice the paneer into cubes
• In a kadai, add half the butter.
• Fry the diced paneer until it turns slightly brown. Drain and keep it aside.
• Add the remaining butter. Once the butter heats, add onions, garlic, ginger, cloves, cinnamon, cardamom, fennel seeds.
• Saute for a few minutes until the onions are mushy. Now add the tomatoes and sauté for about 2 minutes.
• Remove from heat. Cool and grind this into a fine paste.
• In the same kadai, add this paste and add the milk, turmeric powder, salt, coriander powder, chilly powder.
• Mix well and let it boil. Now add the fried paneer and let it boil for another 1 minute.
• Remove from flame. Garnish with coriander leaves and mint leaves.

Before serving drop in a spoon of butter in the bowl and then serve.

This dish is a good combination for rotis, chapathis, naan and alo with ghee rice.