panner butter masala

Panneer Butter masala.

Ingredients:

cumin seeds - 1/2 tsp
bay leaves- 1
cardamon - 1
ghee/clarrified butter-1 tsp
green chilli - 1 (depends on the hotness)
ginger - 1/2 tsp finely minced
coriander powder - 1 tsp
chilli powder - 1/2 tsp(depends on your hotness)
garam masala - 1/4 tsp
whole cashews - 4 nos. (preferably unsalted and unroasted)
Panner - cut into bite size cubes
butter - 2 table spoons.
whipping cream - 1/2 of 1/2 pint. (can add more according to taste)
coriander leaves/parsely - finely chopped to garnish.
tomatoes - 3 medium (chopped finely.)
brown sugar - 1/4 or pinch to taste
salt - 1 tsp

Method:

1)soak cashews in water before starting the preparation.
2)Heat ghee in pan. Add cumin , once they crackle, add bay leaf, cardamon ,green chilli and ginger,hing(asofotida),curry leaves(optional) in hot ghee.
3)Add freshly cut tomatoes. turmeric powder, chilli powder, dania/coriander powder to taste.
4)add a pinch of brown sugar and salt and let it cook.
5)finely grind cashews and add it to the tomatoes once they are cooked thoroughly.(you will know it when the oil starts leaving the sides of the pan.) Let it simmer for 2-3 mins.
7)In a pan add a teaspoon of ghee and toast the panneer over medium flame untill they are slightly brown. This process will make the panneer stiff and doesn't let them break when you add it in hot tomato sauce.
6)Add whipping cream and 2 table spoons of butter into the tomato sauce and then let it simmer for a minute. finally add the toasted panner, freshly cut coriander leaves and garam masala.

Final step: Offer it to krishna with a dollop of butter on top before serving your family. This preparation will serve 2-3 persons.