Paneer Makhanwalla/ butter masala is a dish everyone orders when they go to a restaurant.This delicacy can be made at home in just 10 minutes in the following simple steps.
200 grams paneer cubes
4 cubes of unsalted butter
1 tbsp ready made tomato purée or 3 tbsp fresh tomato purée
1 tbsp tomato ketchup
1 tsp kasturi methi
1 tsp dhaniya powder
1/2 tsp chilli powder
Salt to taste
1/2 tsp ginger garlic paste
1 cup milk plus 2 tbsp milk
A pinch of orange color
Cream for garnishing
In a medium sized bowl add 1 tbsp tomato purée,1 tbsp ketchup, 1 tsp crushed kasturi methi, salt, 1 tsp dhaniya powder, 1/2 tsp chilli powder, a pinch of orange colour.
Add 1 cup milk and beat the mixture with a whisk without lumps. Keep aside.
Heat a non stick pan add 4 cubes of butter. Once it begins to melt, add ginger garlic paste. Sauté till the raw smell goes. Add the milk mixture and cook in slow flame. Stir in between.
The sauce will become thick in consistency. If you feel sauce is very thick then add the extra 2 tbsp milk little by little. Keep on stirring the milk to avoid curdling.
Add the paneer cubes and cook for 3 more minutes. Garnish with fresh cream.
Enjoy with naan/roti or rice. 🙂