Butter Paneer

One of the most popular dish in all the Indian restaurants !! Indian Cottage Cheese (Paneer) simmered in sweet, sour, tangy, spicy & creamy tomato gravy, topped with cream and served with Butter Roti or Nan!! 

 

Ingredients: (Serves approx.3)

• 200 gms Paneer (Indian Cottage Cheese) cut into cubes

• 1 Onion finely chopped

• 150 gms Tomato Puree

• 3 tbsp Butter

• 1/2 inch Ginger grated

• 1 Green Chilli cut lenthwise

• 2 inch Cinnamon Stick

• 5-6 Green Cardamon Pods

• 4-5 Cloves

• 5 Soaked Cashew

• Cream (for garnish)

• 1 tsp Kashmiri Red Chilli Powder

• 2 tsp Coriander Powder

• 2 tsp Honey

• 2 tsp Kasuri Methi Powder (Dry Fenugreek Powder)

• Salt 

• Lemon Juice for garnish

• 1 tbsp Oil to fry paneer if needed

Method:

• In this preparation you may add fresh panner cubes or in a tablespoon of oil shallow fry the paneer for better texture.
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• In a blender add soaked cashew and grind to a fine paste.

• In a sauce pan add butter, cinnamon stick, green cardamon pods, cloves, green chilies and ginger. Saute for 30 seconds. 

• Add finely chopped onions and cook till they become translucent. Do not brown the onions.

• Once onions are cooked add tomato puree and mix well. Add kashmiri red chilli powder & coriander powder. Now cook this mixture till oil starts separating from it. 

• Add cashew paste, kasuri methi powder (dry fenugreek powder), salt and honey. Mix everything well and cook for 2-3 minutes. Keep on stirring the mixture as it may stick to the bottom of the pan due to cashew paste. you may used cream instead of cashew paste.

• Now add the panner cubes and mix again. Simmer for 5 minutes.

• Butter Paneer is ready.

• Garnish with cream.

• Serve hot with a flatbread of your choice.

*Squeeze some lemon juice for that extra flavour! 

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