Panner butter masala recipe

INGREDIENTS:

1. Paneer - 1 packet
2. Chopped onion - 2
3. Chopped tomato - 2
4. Bay leaf - 1/2 a leaf
5. Cinnamon stick - small piece
6. Cardamom - 1
7. Ginger garlic paste - 1 teaspoon (tsp.)
8. Turmeric powder - 1/4 teaspoon (tsp.,)
9. Chili powder - 1 teaspoon (tsp.)
10. Cumin powder - 1/2 teaspoon (tsp.)
11. Garam masala powder - 1/4 teaspoon (tsp.)
12. Unsalted butter - 1/4 cup
13. Coriander leaf - little
14. Oil - as needed
15. Salt - 1 teaspoon (tsp.)

PREPARATION:

1. Heat oil in a pan. Sauté onion to translucent (golden brown). Cool this to room temperature and grind to paste.
2. Heat oil in a pan sauté tomato until it becomes mushy. Cool this down and grind this to paste.
3. Chop the paneer into to pieces. Heat oil in a pan add panner pieces and roast them to golden brown and keep them aside. (make sure you don't burn it).
4. In non-stick pan melt butter. Now add the ground onion paste and sauté.
5. Now add ginger garlic paste and sauté until the raw smell is gone.
6. Now add the ground tomato paste and sauté.
7. Now add Turmeric powder, Chili powder, Cumin powder, Garam masala powder, salt and sauté until the raw smell is gone.
8. Now add little water as needed. Bring to boil and cook until oil starts to separate.
9. Now add the roasted paneer and mix well. Cook this for couple of minutes. Before you remove from stove garnish with coriander leaves. Mix well and serve.

NOTES:

1. Goes well with bread, chapatti, dosai and idli.