Countdown to the Indian Christmas- Paneer methi butter masala

This is one dish which is ordered out so many times that I have lost count until recently when Satrupa (Food for Thought!) shared the secret to this amazing dish.

There is a slight nip in the air in Mumbai and since we had gaajar halwa for dinner I thought let me try my hand at making it. Am I proud to say that the dinner was a BIG hit? Nooooo!!!! It was a lip smacking dinner!

In my excitement to celebrate this moment I thought I should post it as a part of my Christmas series. It is a very popular dish in India and is a favorite 'order out' menu option. So here you go, make it at home and relish with your dear one's.

Ingredients:

Paneer- 250 grams, cubed into 1inch pieces
Onions- 3 large, chopped into small pieces
Tomatoes- 4 large, chopped into small pieces
Ginger- 1 inch, chopped into small pieces (should make about 2 tsp)
Garlic- 6 pods, chopped into small pieces (should make about 2 tsp)
Green chillies- 3, chopped into small pieces
Butter- 1tbsp for masala and another 1 tbsp for finishing touches
Cumin seeds- 1 tsp
Cumin powder- 1/2 tsp
Coriander Powder- 1 tsp
Chilli Powder- 1/2 tsp
Turmeric Powder- 2/3rd tsp
Kasuri Methi- one handful
OR
Fresh Methi Leaves- 2 cups (approximately leaves from 1/2 bunch of methi gathi)
Sugar- 1 1/2 tsp
Salt- 2 tsp



Method:
In a non stick pan drop 1 tbsp of butter. Allow it to heat and slightly brown.

Add the cumin seeds and let it splutter. To this add the ginger and garlic and saute for a minute. Add the chopped onions and fry this till the onion turn brown.
Now add the tomatoes, salt, chili powder, chillies, turmeric, cumin powder, coriander powder and cook this for a couple of minutes with the lid on the pan.
You will notice that the sides release oil. At this point add 1/4th cup of water and allow the masala to simmer for about 5 minutes.
Switch off the heat and allow for the mixture to cool. Once ready puree this in the blender to form a paste.

In the same pan add the remaining butter and let it heat. Add the masala puree, paneer, sugar and the kasuri methi OR fresh methi leaves.
Allow for this to cook for a couple of minutes.

Serve hot with roti, salad and some tangy vegetarian sabzi.