Paneer Butter Masala

Variations:

1. Tandoori paneer butter masala

 2. Traditional paneer butter masala

Ingredients

1. Paneer (Cottage cheese): One pack (500 gms)
2. Onion: 2 medium or 1 large (finely chopped) 
3. Tomato puree: 1 1/2 cups 
4. Ginger/garlic paste: 1 tablespoon 
5. Red Chilli: To taste
6. Salt: To taste
7. Zeera: 1 teaspoon
8. Turmeric: 1/4 teaspoon 
9. Double/Sour cream: 3/4 cup 
10. Garam masala: 1 tsp
11. Butter 3-4 tbsp

For tandoori variation: Tandoori masala: 3 tbsp (reduce red chilli and salt if adding tandoori masala)


For garnish: Green chillies, coriander.

Instructions

1. Cut paneer into cubes. Sprinkle a little red chilli and salt on the cheese cubes. Also add 1 tbsp tandoori masala to the cheese cubes if you are making the tandoori variation. Bake in the oven for a little bit (10, 15 mins maximum) at 180 degree C. You can also shallow fry the paneer. Keep changing the sides while frying until they are light golden brown in color.
2. Take a pan and add butter and a little oil in it (oil is added to make sure butter does not burn). Saute chopped onion until it is light golden brown in color. Add zeera and saute for a minute or so.
3. Now add ginger and garlic paste and spices like red chilli, salt and turmeric. Add 2 tbsp tandoori masala at this stage if you want to make the tandoori variation. Stir for 2, 3 minutes. 
4. Add tomato puree (paste) to the onion mixture. Cook it like a traditional "masala". If u like lot of gravy then adjust the quantities of all masala ingredients so that you end up having a nice gravy at the end. 
5. Once the tomato and onion mixture is cooked well, add the baked/fried paneer cubes into it. Stir for 2,3 minutes and add cream into it. Add garam masala also. Let it cook, covered for 1-2 minutes on low heat. Remove from the heat now.

Garnish with green chillies and coriander. Trickle a little cream over the surface. Serve with tandoori naan.

Happy eating. :)