Paner Butter Masala

Ingredients

Paneer cut in cubes
2 onion - chopped
1" piece ginger - chopped
5-6 flakes garlic
4 tomatoes
5 tbsp oil
1tbsp kaju - broken in bits
1/2 cup milk
2tbsp kasoori methi
1/2 tsp rosted zeera pd (cumin seeds)
1tbsp red chilli pd.
salt to taste
1/2 tbsp garam masala
1/2 tbsp sugar
1 green bell pepper- cut into thin shreds
1 Onion cut in thin rings
1/2 cube of salted butter

Method

1. Grind onion, ginger, garlic together.
2. Grind tomatoes to puree.
3. Cook onion paste(from step 1) to light golden in oil.Add red clilli pd. Cook for 1/2 min.
4. Addmilk gradully. Cook for2-3min.
5. Add crushed Kaju cook for 2-3min.
6. Add tomatoes. Cook for 10-15 minon slow fire till oil separates. Add zeera, garam masala, salt,sugar.
7. Add 1/2 cup water. Cook for another 10-15 mintill oil saperates and the gravy dries up to thick masala gravy.
8. Add kasoori methi.
9. Add paneer and let it simmer for 2 min. Keep aside.
10. Heat butter in a pan add bell pepper, onions.
11. Saute for 2-3min.
12. Add these vegetables to prepared gravy.
13. Serve hot with roti or parathas.

Preperation of Panner

Take 4-5 glasses of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdles and the water saperates Remave form fire leave covered for 15 min. Strain through a muslin clothand squeeze out all the water. Place something heavy on the muslin cloth till the water drains out completely. Cut in to cubes.You can store Panner for 2-3 weeks in fridge