Butter Paneer Curry

Melt the butter in the pan 2. Add Cinnamon stick and green cardamom and saute for 30 secs 3. Add ginger -garlic paste and cook for about 2 mins 4. Add tomato puree, salt, turmeric and red chilli pwd 5. Cook for 4-5 mins.

Add paneer cubes and mix well.

Add water and let everything simmer for 4-5 mins.

Add kasoori methi and garam masala. Stir in all the components.

Garnish with Cilantro leaves 10. Serve hot over basmati rice or with naan Tips:

You can take out cinnamon stick and green cardamom before serving. Also, you can add some cream in the curry for richer, heavier version.