Paneer Butter Masala

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    Ingredients

              Makhani gravy 

• 6 nos tomato’s wedges
• 1 nos onion slice
• 1 whole green chili
• 2-3 whole dry red chilies
• ½ cup whole cashewnut
• 2 leave of bay leaves
• 2 small sticks of cinnamon
• 1 nos black cardamom
• 3-4 nos green cardamom
• 5-6 nos cloves
• 4-5 black pepper
• Few Coriander roots
• ½ inch ginger
• 8-10 garlic

Onion tomato masala

• 1 tbsp oil
• 2 leaves bay leaves
• 1 cup onion chopped
• 1 tbsp ginger garlic paste
• 1 tsp turmeric
• 2 tsp red chili powder
• 1 tsp coriander powder
• 2 cup tomato chopped

                             Panner butter masala

• 1 tbsp butter
• ½ cup fresh cream
• 250 gm panner
• 1 tsp sugar
• 2 tsp kasoori methi
• 1 tsp salt
• 1 tsp garam masala

                       Method

 For Makhani gravy

• First heat the pan and pour some water in that, put 6nos tomato cut in to wedges, sliced onion, one whole green chili, 2-3 dry red chili, cashewnut, bay leaves, cinnamon, black and green cardamom, clove and some black pepper and coriander roots, ginger garlic.
• And boil it, till tomato skin remove easily and remove all whole spices from pan and make it fine puree 

For onion tomato masala

• Put some oil on pan add bay leave, chopped onion and sauté it till it get golden brown color now add ginger garlic paste, turmeric, dry red chili powder.
• Now add tomato and cook till it gets meshy

Final touch to recipe

• Add Makhani gravy to onion tomato masala and continue cooking add butter, fresh cream
• Add medium size of panner cubes add sugar, kasoori methi and salt.
• Cook it for 2-3 minutes more
• Serve panner butter masala with parathas.

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