Butter Paneer

Prep Time: 20 min Cooking Time: 45 min Serves: 4 Ingredients: For Marinade: 750 grams Paneer cut into cubes

1 cup Yogurt

2 tbsp Butter Melted

1 tbsp Lime Juice

1½ tsp Ginger-Garlic Paste

¼ tsp Turmeric Powder

1 tsp Kashmiri Red Chilli Powder ½ tsp Garam Masala Powder ¾ tsp Salt

For Gravy: 1 tbsp Oil

2 tbsp Butter

2 Medium Tomatoes Finely Chopped

1½ tbsp Tomato Puree

1 tsp Kalonji Seeds (Black Onion Seeds)

4 Clove

5 Cardamom

1 inch Cinnamon

½ tsp Black Peppercorns

1½ tbsp Ginger Garlic Paste

1 Dry Red Chilli

1 tsp Turmeric Powder (Haldi)

1 tsp Kashmiri Red Chilli Powder

1½ tsp Kasuri Methi (Dry Fenugreek Leaves)

1½ tsp Honey

⅓ cup Fresh Cream

Salt to taste For Marinade:

1. Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it in the bowl.

2. Add the melted butter, lime juice, ginger-garlic paste, turmeric powder, kashmiri chilli powder, garam masala and salt. Mix and combine with the paneer cubes; refrigerate for 3-4 hours or overnight.

3. String the paneer cubes on skewers, cook on a griddle pan until you get the char grill marks, or cook under a grill and set aside.

For Gravy:

1. Heat the oil and butter in a pan on medium-low and add the kalonji seeds, dry red chilli, cloves, cardamom, cinnamon, and black pepper, sauté for a minute.

2. Add the ginger-garlic paste and cook for a minute. Then add the tomatoes and tomato puree, turmeric powder, kashmiri chilli powder, kasuri methi, honey, and salt.

3. Add ⅓ cup of water, bring it to a boil, and then simmer for 10-15 minutes until the tomatoes are soft. Cool the gravy and blend to a smooth puree.

4. Heat the gravy in the same pan. Once hot, add the paneer cubes and simmer for 5-8 minutes until the paneer is warm. Then add the double cream and simmer for 3-4 minutes.

• Garnish with coriander leaves and serve hot with tandoori naan and pilau rice!

Print

Butter Paneer | The Rasoi Recipes