paneer makhni aka paneer butter masala

Being a north indian this is the  most common dish we order at restaurent coz max of  time it turns out good...( so why to take risk :) )  .I tried cooking lot of versions of PBM as we used to call it in our good old hostel days.With lil enhancemnts and experiments this time it was unbeatable and as good as any punjabi dhabas in Delhi.Sharing the recipe with you Just try it and enjoy the praising conversations about your cooking  over the dining table ...so lets get cooking

ingredients

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

cumin powder - tsp

Red chilli powder - 1-2  tsp

chopped tomato can - 1 can if not available 3-4 red tomatoes finely chopped

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

sugar - 1 tbsp(to balance the sourness of tomatos)

food colour ( i used red colour to give it a restaurant look)

How I Made It:

1. Heat 2 tbsp oil and fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the dhania, garam masala, chilli powder,cumin powder and some salt. Fry for 30 seconds.

5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.

6. Lower fire and cook covered for 5 mins.

7. Open lid, add sugar ,1 pinch of color mixed with water,add paneer/tofu and the cream. Mix well and simmer for 3-4 mins.

8. Garnish with fresh coriander leaves if you have any.Enjoy it goes well with anything rice ,roti ,nan, paratha....