Easy Paneer Butter Masala Recipe

Paneer butter masala Nev's Kitchen 

Ingredients:

• 250-300 gm Paneer or Cottage Cheese 
• 3-4 tbsp. Unsalted Butter 
• 11/2 tbsp. Coriander powder 
• 1 Large Onion finely chopped 
• 1 tbsp. Chicken masala or any masala of your choice like Garam masala, mixed masala 
• 200 gm tomato puree 
• 2 Garlic cloves 
• 1 tbsp. Ginger-Garlic Paste 
• 1/4 tsp. Turmeric powder 
• 1/2 - 1 tbsp.  Kashmiri red chilli powder 
• Salt to taste 
• 1/2 tsp. Sugar 
• Coriander leaves for garnishing 

Method:

1. Cut the paneer into cubes. 
2. In a pan add 2 tbsp. butter and put all the cubes carefully into the hot butter. Keep flame on medium low, as the paneer has water so it might splutter. 
3. Roast till it develops slightly golden colour on both sides. 
4. In the meanwhile blend your tomatoes with the garlic cloves into a puree or paste. 
5. In another pan add the remaining 2 tbsp. butter, when melted add the finely chopped onion. Roast till it becomes slightly brown. At this stage add the ginger garlic paste, stir quickly. Cook all this on medium flame. 
6. Add the spices, turmeric, chilli, coriander and masala. Mix well. Cook for 2-3 mins. Be sure to use a mild chilli powder, that mainly gives the red colour to the gravy. 
7. Add the tomato puree, along with some sugar and salt to taste. I like to add some of the chopped coriander at this stage for more flavour. 
8. Add some water if the mixture is looking very dry. 
9. Let it simmer for 5-10 mins until oil separates from the mixture. You can partially cover the pan if needed. 
10. 
11. Now carefully add the fried paneer pieces to the gravy and mix gently. 
12. Cook for 5 more minutes. Do not cover the pan, as the paneer pieces can get soggy. 
13. Serve with roti & rice.

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