Paneer Butter Masala Recipe

This is very famous gravy recipes with the combination of  roti and parotha .North indians and roti taking lovers should like to eat this spicy  recipe.Best combination  with to eat chapathies.....

Ingredients

oil	2 spoons
butter	3 spoons
onion	1
green chillies	4
ginger garlic paste	1 spoon
tomatoes	1/4 kg
turmeric	pinch
salt	to taste
red chill  powder	1 spoon
paneer	1/4 kg
coriander leaves	few
mint leaves	few
For Masala
cloves	3
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	2 spoons
fresh cream	2 spoons

Preparation

Cut paneer into inch size pieces.
Wash vegetables .
Cut onions into long size pieces.Split green chillies into two  long pieces.
Cut tomato  into big size pieces and add in the mixie jar and make the juice.
Chop the coriander leaves.
Take a mixie jar and add all masala ingredients and make fine powder.Add some water and grind again and make a fine paste.

Method

1.Take a thick bottom vessel and put on the flame.
2.Add oil and ghee when vessel or pan is heated.
3.Add onion pieces and green chilli pieces and fry till onions become to transperent.
4.Then add ginger garlic paste and fry for 30 seconds or raw smell from the paste gone out.
5.Then add mint leaves(optional) and fry for 1 minute.
6.Add tomato  juice.Add salt,turmeric,red chilli powder and mix well and cook till tomato juice become to thick.
7.Take a another pan and put on the flame and add some oil for to fry paneer pieces.
8.Add panner pieces when oil is heated.
9.It will take 2 to 3 minutes to fry paneer pieces.
10.Add this semi fried panner pieces to tomato curry.
11.Add  fresh cream and finely chopped coriander pieces and put off the flame.
12.Enjoy to eat with roti....non ....parotha.....

Keep in the mind

Adding ghee and mint leaves are optional
2.Add fresh cream for good taste.After adding the cream put off the flame.
3.Add finely chopped tomato pieces if you donot  like to add tomato juice.
4.For eating with roties better to tomato juice....