Butter Paneer Recipe

• 15 of Paneer Cubes (pieces)
• 40g Butter
• 1Cinnamon Stick (piece)
• 1/2 Onion, (medium)( thinly sliced)
• 4 Garlic (cloves)
• 1 Ginger (small piece)
• 2 Red Chillies
• 2 Tomatoes, (roughly chopped) (medium)
• Salt to taste
• 3 tbsps Yogurt
• 2 tbsps Coriander (chopped)
• Oil
• List A:
• 1 tsp Garam Masala
• 1/4 tsp Chili Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Tomato Ketchup
• 2 tbsp Water

• Mix the ingredients in list A together in a small bowl to get a smooth paste.
• Heat, 1 tbsp oil in a pan and add onions in to it and fry until brown.
• Blend fried onions, garlic, ginger, red chillies and 1 tbsp water in a food processor, to a fine paste. Keep it a side.
• Blend chopped tomatoes in a food processor. Keep it a side.
• Heat non-stick pan or pot and melt butter over low heat.
• Add cinnamon stick. When fragrant, turn heat to medium.
• Add the paste (garlic-fried onions-ginger-chillies paste) from step 3 and fry until the raw smell goes.
• Add the smooth paste (spices paste) from step 1 to the pan. Cook for 30 seconds.
• Add the “blended tomatoes” and stir it well
• Cover and cook over medium heat until raw smell goes.
• Add 1/2 cup of water and mix.
• Add paneer pieces and yogurt.
• Cover and simmer over low heat for 10 minutes.
• Add chopped coriander and mix. Serve!