Butter Paneer

Paneer – 2 C
Butter/Oil-3-4 tbsp
Cinnamon-an inch stick
Bay leaves-1-2
Onion (chopped fine)- 1 large
Tomato paste-1 tbsp
Ketchup-1/2 tbsp
Ginger- garlic paste-1 tbsp
Kasuri methi/dried fenugreek leaves- 2 tbsp
Milk-1/4 C
Cream-1/2 -3/4 C

Heat butter in a pan,fry the paneer until their edges turn light brown colour.
Remove and Drain them on a paper towel.
Into the same pan ,add the clove ,cardaomom ,Cinnamon and the bay leaves.
Once they pop add the chopped onion and fry until golden brown.
Then add the ginger-garlic paste,fry for another 2 mins,then add the tomato paste,ketchup and fry for a few secs,then add milk.
Now add the paneer cubes along with salt into the simmering gravy and let it simmer for about 6-8 mins.
Finally add the cream and kasuri methi.After 2-3mins remove from heat.
Serve immediately.

Recipe adapted with slight changes from 

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