Paneer Butter Masala

Cottage cheese cooked in a smooth and creamy tomato sauce                                                     

                                           

INGREDIENTS-
preparation time-10 min
cooking time-10 min
serve-4

• Cottage cheese-200 gms
• Tomato-4
• Fresh cream-2 tbsp*
• Butter- 2 tbsp
• oil-1 tbsp
• Chopped capsicum-3tbsp
• Turmeric-1/2 tsp
• Cashmiri chili powder-1.5 tsp
• Cumin seeds-1 tsp 
• Salt-1tsp
• Sugar-1/2 tsp

 For the paste-

• Grated bottle gourd-150 gms
• Cashew nuts-12
• Melon seeds-1.5 tbsp
• Ginger-1 inch
• Green chili-2
• Dried fenugreek leaves-1 tsp
• Refined oil-2tbsp
• Cloves-3
• Green cardamom-4
• Pepper corns-8
• Cinnamon-1/2 inch

PROCEDURE

1. Blanch,peel and grind tomato and make a smooth paste.
2. Gravy-Take 2 tbsp oil in a pan and add 1/2 tsp cumin,cinnamon,cloves ,peppercorns and green cardamom.
3. When seeds start crackling add cashew nuts,melon seeds and grated bottle gourd(lauki).
4. Saute for 2 minute,then add salt and kasoori methi(dried fenugreek leaves) and cook for 2-3 minutes or till bottle gourd get cooked,then take out the mixture in a bowl.
5. Let it cool down, then grind and make a fine and smooth paste.
6. Heat 1tbsp oil+1 tbsp butter in a pan,add capsicum pieces and saute for few seconds.then add turmeric,chili powder and tomato puree and cook for 2 minutes.
7. Add the bottle gourd gravy and cook again for 1 minute.
8. Add salt ,sugar,fresh cream and cottage cheese(paneer) pieces.
9. Mix and cook on slow flame till oil start seperating from the sides of the pan.
10.  Add 1 tbsp butter and garnish with fresh coriander or fresh

Serving suggestions-best with naan,tandori roti or rice