Paneer Butter Masala

I almost never post any veg recipes on my blog. But recently I've felt that maybe it was high time that I did. So I figured why not post something familiar to many people. So here's my take on Paneer Butter Masala.

Ingredients:
200 gms Paneer (cottage cheese)
3 tablespoons of butter
1 tablespoon oil
1 dried red chilly
2 cloves
1 piece of cinnamon
1 teaspoon coriander seeds
1 bay leaf
1/2 teaspoon red chilly powder
1/2 teaspoon coriander powder
1 medium onion chopped
2 tomatoes chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon fennel seeds
1 teaspoon dried fenugreek leaves (methi leaves)
1 tablespoon fresh cream
Salt to taste

How to MAKE:
                           First in a pan, heat 2 tablespoons of butter and the oil. Now add the cloves, cinnamon, bay leaf, coriander seeds, and red chilly. Sauté it for half a minute. Then add the chopped onion, ginger, and garlic paste. Sauté this for half a minute, then add the tomatoes along with coriander and red chilly powders. Sauté this on a low flame until the oil starts splitting from the mixture.

                           Wait for this mix to cool down and then puree it in a mixer along with the fennel seeds. Now heat the rest of the butter in a pan and add the puree of the mix to this. Cook it for 2 minutes and then add the Paneer and salt. Now add half a cup of water and stir well. Mix in the dried fenugreek leaves and take off the flame. Finally add the cream and slightly stir it.

                           Paneer Butter Masala is best enjoyed with chapathis, or naan. The fresh cream is optional but adding it adds a little extra flavour to the dish. Serve Hot!