Classic paneer recipe

Paneer butter masala is one of my favourite and its special too. Its special coz tis is one of those dishes which I learnt to make all by myself when I started cooking. Back then, I used to think most of the dishes like channa masala, tikka masala, paneer butter masala etc had the same gravy recipe. But slowly I learnt that to get a good dish lott of care has to be taken while making the gravy . That's what makes them unique.(ratio/ the way you add ie pureed or chopped onions, tomatoes does make a lottt of difference)

Paneer butter masala is a rich dish with silky tomato sauce. Onions are optional but if u add they give a nice flavour. The recipe requires adding some ketchup to the gravy. This is the first time I used and it did make a big difference.


INGREDIENTS
serves - 4

• Paneer                - 200g (cubes)
• Butter                 - 20g
• Onion                 - 1 (medium sized; finely chopped)
• Tomato              - 2 (big; pureed)
• Garlic                  - 2 cloves
• Ginger                 - 1 piece
• Milk                    - 200 ml ie 1 cup (or even little more)
• Tomato ketchup - 3 tsp
• Coriander powder - 1 tsp
• Chilli powder       - 1 tsp (or more depending on ur taste)
• Garam masala     - 1 tsp
• Cumin seeds
• Salt
• Oil

1. Take a nonstick kadai, add 1 tsp oil and add the onions. Cook till they start turning golden brown. Remove and keep it aside.
2. To the same kadai add the butter. Once it melts, add the cumin seeds, ginger, garlic. Saute.
3. Add the fried onions, pureed tomato.  Mix well and cook for 2 minutes.
4. Now add the ketchup, mix well and cook till the oil oozes off the gravy (will take about 3 minutes).
5. Add salt, coriander powder, chilli powder and cumin powder (optional).
6. Slowly add the milk in small portions and immediately mix well (to avoid curdling of milk).
7. Cover the vessel and let it simmer for 3 to 4 minutes.
8. Once the gravy starts boiling add the paneer and simmer for a minute or 2.
9. Serve hot (with phulkas preferably coz tis dish already has lott of butter ;))

P.S

• recipe courtesy vahchef (modified to my convinience)