Panner Butter Masala

Paneer butter masala - a very famous dish in India. It is found on the menu of almost every Indian restaurant and Indian weddings. Butter and cream used in this dish not only enhances the flavor of the dish but also makes it look wonderful. This dish perfectly suits to the title of my blog as it is both spicy and colorful.

Ingredients:

Paneer - 300 to 350 gms
Butter - 3 tbsp
Tomato puree - 800 gms
Cream - 300 ml
Salt - to taste
Sugar - 1 tsp
Chilli powder - 1 tsp or to taste
Cloves - 2
Cardamom - 1
Cinnamon - 1/2 inch stick
Bay leaf - 1
Oil - 1 tbsp
Ginger garlic paste - 1 and 1/2 tbsp
Onion (big)- 1
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/4 tsp
Lemon juice - optional
Coriander leaves

Preparation:

1. Heat the oil and 2 tbsp of butter in a pan. Add cloves, cinnamon stick, cardamom pods, bay leaf and fry till you can smell the aroma. 
2. Add ginger-garlic paste and fry for 20 seconds. Add chopped onions and 1/2 tsp salt and fry till they become golden brown. 
3. Add salt, chilli powder, sugar and mix well. 
4. Add tomato puree and cook for about 15 mins to 25 mins on slow to medium flame. This step takes some time. Hurrying this step could make the curry sour due to the uncooked tomatoes. 
5. Once the oil starts separating from the tomatoes add coriander powder, cumin powder, garam masala, and mix well. 
6. Add cream and mix well. 
7. Adjust the seasoning to your taste at this point.
8. Add paneer to the above and mix gently. Have to be careful while mixing otherwise paneer might break in to small crumbles.
9. Add butter and mix gently.
10. Add (lemon juice - optional) chopped coriander leaves just before switching off the stove. 

Enjoy with hot rice or naan or roti!!!