Butter Paneer Masala

1. In a pan lightly shallow fry the paneer cubes using 2 tablespoon of butter or ghee.
2. Heat 2 tablespoons of butter in a pan.
3. Once it starts melting add Jeera, long, dalchini, red chilli, ginger. Saute for 1-2 mins.
4. Then add onion and saute until translucent.
5. Add a little salt and haldi. Cook for a min or two.
6. Switch off the gas and let it cool.
7. Once cooled, make a paste of it in a grinder.
8. In a pan, again add 2 tablespoon of butter. Once it start melting, add tejpatta and the masala paste and cook for 4-5 mins.
9. Now add the tomato puree and 1 cup water. (Can add more water as per consistency, I like it a little thick)
10. Cook this for 7-8 mins on a medium flame.
11. Then add Paneer cubes. Let the mix boil for a minute.
12. Lightly crush the kasuri methi in your hand and add it to the mixture and mix. One can even slightly warm the kasuri methi to release the flavour, and then let it cool and then crush in your hand.
13. Now add the fresh cream and just take 1 boil.
14. Yummy Butter Paneer Masala is ready.  Serve it hot with Naan or Roti or Puri’s.

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