Paneer Butter Masala/ Cottage Cheese in Red Curry

Ingredients

• 300 gms Cubed Panner/ Cottage Cheese
• 2 Onion, chopped
• 2 Tomatoes, chopped
• 1 Tablespoon Ginger Garlic Paste
• 1 Tablespoon Chilli Powder
• 1 tablespoon Coriander powder
• ½ Tablespoon Cumin Powder
• ½ Tablespoon Garam Masala
• ½ Teaspoon Kasuri Methi/Dried Fenugreek Leaves
• ¼ Teaspoon Sugar (Optional)
• ¼ cup Fresh Cream
• 1 Tablespoon Coriander leaves 
• 1 Tablespoon Butter
• Oil
• Salt, to taste

Method

1. Heat the oil in pan, add chopped onion and sauté till it becomes soft.
2. Then add ginger garlic paste and cook for 30 seconds.
3. Now add in chopped tomato and cook till tomatoes are mushy.
4. Add chilli powder, cumin powder, coriander powder, garam masala and salt and cook till the oil separates the masala.
5. Keep the mixture aside and allow it to cool.
6. Once cooled, grind the mixture to a smooth paste.
7. Heat butter in pan again, add the ground paste and cook till oil separates from the masala.
8. Then add Panner, cream and Kasuri methi and cook for 3 to 4 mins.
9. Garnish Panner Butter Masala with coriander leaves.
10. Serve with Naan, Pulao, Chapathi or Paratha.

Tips and Variations:
1. Cream is very important to get rich creamy texture.
2. I always shallow fry panner cubes before adding it in the gravy. It is totally optional. Once Panner is shallow fried, put them in hot water till you add them in the gravy this will help to retain the softness.