CHEESE BUTTER MASALA

Preparation Time: 25 Min                 Servings : 5 -6 People

INGREDIENTS

Paneer - 250 gms                                   Milk - 1/2 Glass

Almond - 4 Piece                                    Cashewnut - 5 to 6 Piece

Chironzi - 1 Tsp                                       Melon Seeds - 1 Tsp

Cardamon Black - 2 Piece                     Cardamon Small - 2 Piece

Cinnamon - 1 Piece                                Posat - 2 Piece

Orange Colour - 1 Pinch                         Oil - 2-3 Tsp

For Gravy

Onion - 2 Pc (Medium Size)                   Green Chilly - 1 to 2 Pcs

Tomato - 2 Pc (Medium Size)                Curd - 1/2 Cup

Ginger - 1 Pc (Small)                               Red Chilly Powder - 1/2 Tsp

Coriander Powder - 1/2 Tsp                   Garam Masala - 1/2 Tsp

Fresh Cream - 1/2 Cup                           

Coriander Leaves Finely Chopped

Preparation: 

•   Make Onion and Tomato Paste in a blender.
•   Grate the Ginger.
•   Cut Paneer Pieces in a triangular shape. Take ½ glass milk. Add few drops of orange  colour to it. Dip the paneer pieces in this mixture. Put it aside for ½-1 hr.
•    Soak Posat for ½ hr. then wash it and grind it.
•    Take all the dry fruits and the masala. Prepare a paste by grinding it.

Khada Masala Powder : Grind Cloves, Cinnamon, Cardamon (big and small) into fine powder

METHOD 

Heat oil in a pan and add Khada Masala Powder, ginger, green chilly. Add onion and tomato paste. Fry it till it turns golden brown. Cook it on a medium flame till oil separates. Add posat and dry fruits paste in it. Cook it for 5 minutes. Add curd and then fresh cream into it. Add remaining dry masalas with salt. Cook for 10 minutes. Add the dipped paneer pieces along with the milk into it. Cook till the bubble finishes. 

Garnish it with coriander leaves + fresh cream + garam masala.

Tip: The oil of orange colour comes on the top.