Butter Paneer ( Paneer Makhani )

Ingredients (18)

• oil1 tbsp
• cumin seeds1 tsp
• bay leaf1
• whole black peppercorns4.5
• cinnamon stick1
• cloves2.5
• mace1
• coriander seeds1 tbsp
• tomatoes4
• butter2 tbsp
• ginger garlic paste1 tsp
• degi mirch1 tbsp
• sugar1 tbsp
• kasuri methi1 tbsp
• paneer250 g
• fresh cream3 tbsp
• water0.5
• salt

Method

1. 1

   Heat the oil in a heavy-bottomed pan over medium heat.

2. 2

   Add the cumin seeds, bay leaf, black peppercorns, cinnamon, cloves, mace and coriander seeds. Sauté until fragrant.

3. 3

   Add the chopped tomatoes and a little salt.

4. 4

   Cover and cook for 5–8 minutes until the tomatoes become soft.

5. 5

   Allow the mixture to cool slightly, then blend into a smooth puree.

6. 6

   Heat the butter in the same pan.

7. 7

   Add the ginger garlic paste and sauté until the raw smell disappears.

8. 8

   Pour in the tomato puree.

9. 9

   Add the Degi mirch powder and cook over medium heat until the butter begins to separate from the masala.

10. 10

    Add the water and adjust the consistency as desired.

11. 11

    Add the salt, sugar and crushed kasuri methi.

12. 12

    Simmer for 5 minutes.

13. 13

    Add the paneer cubes and gently mix.

14. 14

    Cover and cook for 5 minutes on low heat.

15. 15

    Stir in the fresh cream and simmer for 1 minute. Do not boil after adding the cream.

16. 16

    Switch off the heat and serve hot.