PUNJABI PANEER BUTTER MASALA.
NEEDED:- PANEER - 200 GM, BIG ONION - 1 NO, TOMATO - 2 NOS, GINGER GARLIC PASTE - 2 TSP, RED CHILI PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, GARAM MASALA - 1/4 TSP, KASURI METHI - 1/4 TSP, BUTTER - 1 TBLSPN, MALAI - 1TBLSPN, OIL - 1TBLSPN, MILK - 1 CUP, SALT - HALF TSP, BAY LEAF, CINNAMON - SMALL PIECES.
METHOD :- WASH AND CUT THE PANEER INTO ONE INCH CUBES. GRIND BIG ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN. ADD BAY LEAF AND CINNAMON THEN THE GROUND ONION. WHEN IT BECOMES GLASSY ADD GINGER GARLIC PASTE.WHEN IT BECOMES BROWN ADD CHILI AND DHANIYA PWDR. ADD TOMATO PASTE AND SALT. SAUTE TILL THE OIL SEPERATES. ADD PANEER AND MILK.WHEN IT BOILS ADD KASURI METHI AND GARAM MASALA. IF NEEDED ADD WATER. WHILE COOKED ADD MALAI AND BUTTER. SERVE HOT WITH ROTI, NAN, GULCHA, CHAPPATHI, RUMALI ROTI, JEERA RICE.
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