Panner butter masala

For long years, milk and milk products has been most important part of the diet. Paneer is also one of the most important milk products. Apart from being rich in protein and calcium, it helps in weight loss by increasing the fat burning process in the body. It helps in strengthening bones and teeth.

This recipe is one of the most popular dish across all over the country and origin from punjab. My favourite menu list in restaurants. It goes well with butter naan, roti, kulcha. The gravy is tomato based and rich flavours of cashew nuts and evaporated milk.

Ingredients:

1. Onion - 1 big
2. Tomato - 2
3. Ginger garlic paste - 1 & 1/2 tbsp
4. Green chilly - 1
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Coriander powder - 2 tsp
8. Garam masala - 1 tsp
9. Cashew nuts - 8 to 10
10. Butter - 4 tbsp
11. Paneer - 200gms
12. Evaporated milk or fresh cream - 2 tbsp
13. Bay leaves
14. Cinnamon stick - 1 inch

Cooking Instructions:

1. Heat butter in a pan.
2. Add Onion and saute till it turns translucent.
3. Add tomato and cook till mushy. switch off the flame.
4. Once cooled grind to a smooth paste.
5. Heat butter in a pan. Add bay leaves and cinnamon sticks.
6. Add green chilly, ginger garlic paste and saute till raw smell goes.
7. Add the ground paste and salt.
8. Add red chilli powder, turmeric powder, coriander powder and garam masala. Add a cup of water and allow it to cook for 10 mins.
9. Soak cashew nuts in water for 15 mins. Grind smoothly.
10. Add the cashew paste to the onion tomato masala. Cook for 3 to 4 mins.
11. Add paneer and reduce the flame. Cover and cook for 5 mins.
12. Add evaporated milk or fresh cream. you can add full fat milk too. cook for a min and switch off the flame.
13. Serve hot with butter naan, chapathi.