Paneer Butter Masala

Ingredients

• 200 gms Cottage cheese / Paneer
• 4 Tomatoes / Tamatar
• 2 tbsp Fresh cream or milk
• 2 tbsp Butter, Unsalted / Makkhan
• 1 tbsp Cooking Oil
• 3 tbsp Bell Peppers / Capsicum / Shimla Mirch (chopped)
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1.5 tsp Kashmiri Chili powder
• 1 tsp Cumin Seeds / Sabut Jeera
• 1 tsp Salt / Namak
• 1/2 tsp Sugar / Chini
• 150 gm Grated bottle gourd
• 12 Cashew Nuts / Kaju
• 15 Melon Seeds / Magaz / Kharbooje Ke Beej
• 1 inch Ginger / Adrak
• 2 Green Chillies / Hari Mirch
• 1 tsp Dried fenugreek leaves
• 2 tbsp Refined Oil
• 3 Cloves / Lavang
• 4 Green Cardamom / Hari Elaichi
• 8 Whole pepper corn/ Sabut Kali Mirch
• 1/2 inch Cinnamon /daalchini

Instructions

1. 1

   Blanch,peel and grind tomato and make a smooth paste.

2. 2

   Gravy-Take 2 tbsp oil in a pan and add 1/2 tsp cumin,cinnamon,cloves ,peppercorns and green cardamom.

3. 3

   When seeds start crackling add cashew nuts,melon seeds and grated bottle gourd(lauki).

4. 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. 5

   Let it cool down, then grind and make a fine and smooth paste.

6. 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. 7

   Add the bottle gourd gravy and cook again for 1 minute.

8. 8

   Add salt ,sugar,fresh cream and cottage cheese(paneer) pieces.

9. 9

   Mix and cook on slow flame till oil start seperating from the sides of the pan.

10. 10

    Add 1 tbsp butter and garnish with fresh coriander or fresh

11. 11

    Serving suggestions-best with naan,tandori roti or rice