Paneer butter masala

                      Paneer butter masala

                                 Description
 Cuisine- punjabi

 Nutrition facts- calorie,carbohydrates,protein,fat and fibres

 Level of cooking- medium
 Cooking time- 20-30mins
 Servings- 3-4

 Course- main course- vegetarian

                            Ingredients

• Cottage cheese/Paneer,long pieces- 250gm
• Butter- 5tbsp
• Oil - 1tbsp
• Bay leaves- 1
• Cloves- 3
• Cinnamon- 2 small pieces
• Tomatoes- 6-7
• Dry red chillies- 3
• Coriander seeds- 1tbsp
• Sliced onion- 2
• Ginger paste- 1tsp
• Garlic paste- 1tsp
• Coriander powder- 1tsp
• Red chilli powder- 1tsp
• Salt- to taste
• Kasoori methi- 1tsp
• Fresh cream- 2tbsp
• Coriander leaves for garnishing

                         Method

         First of all,put tomatoes in a boiling  water for 10 mins.Drain the water,remove the skin and puree the tomatoes.

         In kadhai heat 3tbsp of butter and 1tbsp of oil.Add bay leaves,cinnamon,coriander seeds,cloves,red chillies and saute it for half a minute.Put onion and stir fry for a minute and then add ginger-garlic paste and fry it for another 1 minute.Add all the spices and tomato puree.Cook till the raw smell of the tomato goes and it starts leaving oil.

         Meantime shallow fry the paneer in 2-3tsp of oil till it becomes slightly brown.Add paneer to the cooked tomato paste.Add half cup of water,Cook covered on low heat for five mins.Sprinkle kasoori methi and coriander leaves and mix it lightly.Remove from heat and put cream.

               Serve it with pulao or chapati or paranthas.