One day searching for some recipe i end up at Sia's Monsoon spice and i saw the picture of panner butter masala.I got tempted by seeing the snap and ended up doing it.
Paneer cubes 2 cups, (I used amul frozen panner cubes)
Sugar 1 tsp
Kasuri Methi/Dried Fenugreek Leaves 1 tbsp
Oil 3 tbsp
Coriander Leaves, finely chopped
Salt to taste
Onions 1 onion (big)
Jeera/Cumin Seeds 1/2 tsp
Cinnamon 1 inch
Green Cardamoms 1
Bay Leaf 1
Khus-Khus/White Poppy Seeds 1/tbsp
Ginger garlic paste 1 tbsp
For Tomato Paste:
Garam Masala 1 tsp
Amchur/Dry Mango Powder 1/2 tsp
Turmeric Powder pinch
Kashmiri/Deghi Chilli Powder 1 tbsp
Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden
Place them in a bowl of water for about 15 mins.
Grind onion and tomato paste with all the ingredients listed above separetly are keep aside.
Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.
Make sure that you continously stir the paste and it doesn’t stick to the pan.Now add kasuri methi and sugar and stir for another minute.
Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.
Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.
If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces . Simmer the gravy and let it cook uncovered for another 5-7 minutes.Switch off.
Serve it hot with roti.
Recipe source:- Monsoon Spice