Paneer Butter Masala or Cottage Cheese gravy

I am so choosy about my food, I like the food with some particular style for example: Paneer. I take paneer only in these Curry style. So I tend to try out different styles in making it. My earlier version in here . This dish is very rich in its ingredients like milk, saffron and fresh cream, so it is thick and creamy and yes delicious. 

 

Ingredients: 

• Paneer - 200gms 
• Onion - 2 
• Ginger garlic paste - 2TBsp 
• Tomato puree - 1cup (Home made) 
• Red chili powder - 1Tbsp 
• Coriander powder -1 tsp 
• Cumin powder - 1tsp 
• Garam Masala - 1Tbsp 
• Milk - 1cup 
• Coriander leaves - 1Tbsp chopped (Optional) 
• Saffron - 1tsp 
• Butter - 4Tbsp 
• Bay leaf - 1 
• Cinnamon - 1inch 
• Salt to taste 

To grind: Cinnamon - 1inch Clove - 2 Grated coconut - 3Tbsp Poppy seeds - 2Tbsp

Procedure:

• Dry roast the cinnamon and cloves, grind it to fine powder.
• Heat 1Tbsp of oil, roast coconut and poppy seeds separately and grind to fine paste with little water.
• Mince the onion and keep aside.
• Heat butter in a deep pan, add the bay leaf, cinnamon and add the minced Onion. Saute it for about 2mins.
• Add ginger garlic paste, saute it for 1min.
• Add all the masala powder from red chili powder to garam masala. Fry it for2mins.
• Now add the grinded powder i.e cinnamon and cloves powder and coconut and poppy seeds paste.
• Cook it for 3mins until all the raw flavor disappears.
• Now add the tomato puree and cook it for 5 -8 min.
• Finally add the paneer and milk. Cook the gravy for about 5-10mins till you get the thick consistency.
• Add the saffron mixed in warm water to the gravy.
• Garnish it with Fresh cream.
• Serve it with Indian bread i.e roti or paratha.

Home made tomato puree:

• Heat 1tsbp of oil and add 5 tomatoes with half cup of water and cover it.
• Cook it for about 15mins.
• Allow it to cool, remove the outer skin and grind it to fine paste.