Butter Paneer

Ingredients

Paneer : 250 g
Fresh Cream : 2 tsp
Milk : 1 cup
Tandoori colour : 1 pinch
Onions : 3, chopped
Tomatoes : 2, chopped
Ginger : 1" piece
Garlic : 4-5 flakes
Cumin seeds : 1/4 tsp
Tomato ketchup : 1 tsp
Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Peppercorns : 3-4
Cloves : 2
Cardamom : 2
Bay leaf : 1
Cinnamon : 1" piece
Cashew : 2 tsp
Poppy seeds (Khus khus) : 2 tsp soaked in 3 tsp milk for 1 hr
Butter/Ghee : 1 tbsp
Oil : 1 tbsp
Coriander powder : 1 tsp
Salt to taste

Method

1. Cut paneer into triangular pieces. In a container mix tandoori colour with 1tsp water and spread it over the paneer pieces. Set aside for 2 min. Now spread a few drops of milk on the paneer pieces. Keep aside.
2. Take 1 tbsp oil in a pan. Add bay leaf, cardamom and onion and fry till pink in colour.
3. Take the fried onions, tomato, ginger, garlic, cumin seeds, black pepper, chilli pdr, turmeric powder, cloves, cinnamon, poppy seeds and coriander powder and make a paste with 1/2 cup water.
4. Fry this paste in remaining oil and add tomato ketchup, ghee/butter, cashew, paneer pieces, fresh cream and cook for 5 min.
5. Add milk and cook for 2 min.
6. If necessary, add 1/2 cup water and boil for 5 min on low flame.
7. Serve hot with chapathis.