Panner Butter Masala

How to Prepare

1. Heat 4 tablespoons of butter in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 2 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 10 chopped tomatoes (or tomato puree) and cook until they turn mushy (about 10 minutes).
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of garam masala, and salt to taste. Mix well.
9. Blend the mixture into a smooth paste using a blender and return it to the pan.
10. Add 2 cups of fresh cream and 4 tablespoons of butter. Stir well to combine.
11. Add 2 kg of paneer cubes and mix gently to coat the paneer with the gravy.
12. Simmer for 5-7 minutes on low heat, stirring occasionally.
13. Garnish with chopped coriander leaves and serve hot with naan or rice.