Butter Paneer
Made with a teaspoon of butter this low-fat Butter Paneer is a perfect choice if you want to cook this popular dish without adding cream or several spoons of butter.
Ingredients
- 300g- Cottage cheese/Paneer (cut into cubes)
- 1 cup- Milk
- 2 large- Tomatoes (roughly chopped)
- 2-3- Green chiilies
- 1 medium sized- Onion (cut into cubes)
- 4-5- Garlic cloves
- 1tsp- Ginger paste
- 1tsp- Kashmiri mirch powder
- Salt to taste
- 1tsp- Butter
- 1tbsp- Vegetable oil
- 1tsp- Sugar (optional)
- 1tsp- Fresh coriander leaves (chopped)
For roasting
- 1tbsp- Kasuri methi/Dry fenugreek leaves
- 10-12- Cashew nuts
- 1/2 of 1 whole piece- Mace/Javitri
- 1″- Cinnamon
- 3- Green cardamom
- 1/2 tsp- Whole black peppercorn
Instructions
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In a frying pan dry fry all the ingredients mentioned for roasting over low heat for 2 minutes or until fragrant. Care should be taken not to burn the spices.
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In a food processor add tomatoes, onion, garlic, green chilies, and roasted ingredients. Blitz until coarse paste forms, keep aside.
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Heat butter in a frying pan (nonstick preferably), add the masala paste along with the ginger paste. Add kashmiri mirch powder and salt. Mix well and cook for a few seconds. Add 1/2 cup of water, and mix well.
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Now add the warm milk. Mix well for 2 minutes or until you get a thick, creamy curry.
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Add paneer pieces. Cook uncovered for 5-6 minutes over low heat. Stir in between. Add sugar, cook for 2-3 minutes more. Remove from the heat. Garnish with fresh coriander leaves.
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Serve hot with paratha, naan, roti, puri.