Paneer butter masala

Paneer butter masala is a mouth watering punjabi curry which has a long lasting effect on one's pallet. My all time favorite

Ingredients

Paneer (Indian cheese) : 250 gms
Onion : 1 medium
Tomato : 2 medium
Ginger garlic paste : 2 tsps
Cream/milk : 1-2 tbsps
Bay leaf : 1 nos
Cloves : 2
Cinnamon : 1 inch stick
Dried red chillies : 2 nos
Coriander powder : 2 tsps
Red chilli powder : 1 tsp (adjust to taste)
Dry fenugreek leaves/Kasoori methi : 1 tsp
Butter : 2 tbsps
Oil : 2 tbsps
Salt : to taste
Coriander leaves : for garnish

Method

Heat 1 tbsp butter and 1 tbsp oil in a pan. Add bay leaf, cloves, cinnamon, red chillies. Saute for a minute. Add chopped onion, ginger garlic paste cook for a minunte, then add chopped tomatoes, coriander powder, red chillie powder. Cook until the oil leaves masala. Cool the mixture and blend it into smooth paste.

Heat remaining butter and oil, add the puree, salt and cook for 2 minutes, add 1/2 cup water and cubed paneer pieces cook on a low flame for 5 more minutes, sprinkle kasoori methi. Remove from flame mix in cream/milk. Garnish with coriander leaves. 

Serve with rice or roti.