Butter Paneer Masala

Ingredients

• 500 gm paneer
• 2 tablespoons red chilly paste(if not available use chilly-garlic sauce)
• 3-4 tablespoons oil

DRY INGREDIENTS FOR MASALA

• 5-6 green cardamoms
• 4-5 black cardamoms
• 2 small sticks of cinnamon
• 6-7 strings of Javitri (mace)
• 2 chakra phool (star anise)
• 4-5 cloves
• 5-6 pepper corns
• 4 bay leaves
• 2 tablespoons of cumin seeds
• 2 dried red chillies
• 1 tablespoon deggi mirch powder
• 1 tablespoon kasoori methi
• 1 teaspoon red chilly flakes
• Salt to taste

FRESH INGREDIENTS FOR MASALA

• 5 large onions
• 5 large tomatoes
• 2 tablespoon grated ginger
• 2 tablespoon grated garlic

METHOD

• Other than deggi mirch, 2 bay leaves and kasoori methi, dry roast all the ingredients for masala.
• Cool the masalas to room temperature and grind them to a fine powder.
• Puree onions and tomatoes separately.
• Heat oil in a pan and fry onion puree till you get a nice aroma.
• Add the powdered masala and fry till fragrant. Add ginger and garlic paste and fry for 2 minutes.
• Add tomato puree and salt. Fry well till it begins to leave sides.
• Add 3 cups water (or a little more) and cook the puree till it combines well with water.
• Add chilly paste, chilly flakes, deggi mirch and kasoori methi.
• Add bay leaves and cook for another 2-3 minutes. The gravy is ready.
• Cut thin slices of paneer blocks
• Reserve a few pieces of paneer for garnishing. Add the remaining pieces to the gravy. Garnish with shaped paneer. Your butter paneer masala is ready to serve