Panner butter masala

Panner butter masala is a North Indian tomato - onion gravy curry known for its spiciness and creaminess served with naan, chapathi.

Ingredients:

Paneer - 250gms
Butter - 2 table spoon

Onion - 2 (medium)

Tomato - 6 (medium)

Ginger garlic paste - 1 tea spoon

Cinnamon - 1 piece

Cloves - 3 pieces

Fresh cream or milk - 3 tea spoon

Kasthuri methi - 2 tea spoon

Sugar - 1 tea spoon

Salt - as required

Making:

Step1: Chop the tomato and onion roughly.

Step2: Take a pan and pour some oil and put onion allowing it to cook until transparent.

Step3: Then add tomato to onion and some salt as required so that tomato cooks fast. Add ginger garlic paste allowing the mixture to cook completely.

Step4: Once done, cool down tomato - onion mixture.Then grind it to fine paste.

Step5: Take a pan. Add oil - add cinnamon, cloves, salt and the grinded mixture to it. Let it cook for 5 - 7 mins. Add water if needed intermittently.

Step6: Now add the Panner cut into pieces to the gravy. Add sugar, kasthuri methi and fresh cream or milk to it. Let it cook for 1 minute. And turn off the stove. Add butter above the gravy.

Step7: Ready to be served.