Butter paneer

End of October is nearing and I am really into tracking out the recipes I want to post for the next two months . For me I always want to feel the work I do. Actually love the job. If the interest dies down then you should give it a paid and refresh your mind for sometime and when you return I guarantee byou will be more energetic than before. I take break now a then and now I am loving my blog at the most here. The only problem is I need a push up or a thumbs up at times form my family especially my Aj who loves food especially testing trials fory blog. He still doesn't know I regularly blog . But he knows I am doing something on a space  on internet . Yes I don't share something with him. Some business men won't understand passion for money .  But he is a foodie and so I am able to make anything I want. .

  I am filling my blog with basic recipes . Butter chicken is typically a North Indian receipe . But nowadays it's common here in Kerala too. And since it is our favourite I am adding it to my blog space. I would personally call it dumping recipes as it is dumping every ingredient quickly . There is no long process involved here .  I have added green peas too . Everyone have their own method of cooking butter paneer. But anyway it is always quick and easy to create using your own measurements.

Ingredients

• 3 tablespoons Butter
• 250 grams Paneer cubes (or Cottage Cheese)
• 3 Kashmiri Red Chilies
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1 Bay leaves
• 1 inch Cinnamon Stick
• 3 Cloves
• 2 Cardamoms
• 1/2 teaspoon Peppercorns
• 1 Onion, chopped finely
• 6 boiled Tomatoes, roughly chopped.
• 1/2 teaspoon Chilli powder
• 1/2 teaspoon Garam masala(Powder)
• 1/2 teaspoon Turmeric(Powder)
• 1 1/2 tablespoons Ketchup
• 1 tablespoons kasthuri methi (dry )
• 2 tablespoons Fresh Cream
• to taste Salt

Method

• In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
• Add red chillies, ginger, garlic paste and all the whole spices mentioned above . Saute for a minute or two and onions. Cook the onions turn translucent.
• Pulse the tomatoes in grinder. Add to the onions .
• Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges.
•  Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
• Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
• In another pan, dry roast the kasturi methi and grind it to a fine powder. Mix kasturi methi and fresh cream in the curry and switch off the flame. Serve hot