Butter Paneer Dry Roast

Prep Time: 15 min Cooking Time: 20 min Serves: 4

Ingredients:

500 grams Paneer

1 cup Yoghurt

1 tbsp Ginger Garlic Paste

7 Big Cloves of Garlic Roughly Chopped

½ Juice of Lime

2 tbsp Coriander Seeds

½ tbsp Cumin Seeds

1-inch Cinnamon Stick

5 Cloves

4 Cardamom Pods

1 tsp Black Peppercorns

½ cup Fried Onions

2 tbsp Oil

75 grams Butter

½ tsp Turmeric powder

2 tbsp Kashmiri Red Chilli Powder

1 tsp Red Chilli Powder

½ tsp Garam Masala

2 tbsp Coriander Leaves Finely Chopped

Salt to taste

Method:

1. Cut the paneer into cubes about 1 inch and 1cm thick slices and set aside.

2. Hang the yoghurt in a muslin cloth for 10 minutes, then toss it in the bowl; add the lime juice, ginger-garlic paste, turmeric powder, 1 tsp Kashmiri chilli, red chilli powder, garam masala, salt and 1 tsp oil.

3. Mix well, then add the paneer cubes and mix again. Cover with cling film and let it marinate in the fridge for at least 2-3 hours, or preferably overnight.

4. In a pan, dry roast the coriander seeds, cumin seeds, cinnamon stick, cloves, cardamom, and black peppercorns for 3-4 minutes. Let them cool, then coarsely grind. Add the fried onions and garlic cloves, then coarsely grind them and set aside.

5. Heat the remaining oil and butter in a pan until melted, then add the marinated paneer and sauté on medium-high heat until it releases water, about 3-4 minutes.

6. Add the masala, Kashmiri chilli powder and salt, mix well and cook for 2-3 minutes until the masala has coated.

7. Pour in ½ cup of warm water and mix well. Cover the paneer and simmer on low heat for 3-4 minutes, stirring occasionally.

• Garnish with coriander leaves and serve hot with Paratha.

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Butter Paneer Dry Roast | The Rasoi Recipes