Paneer Butter Masala

Heat the butter in a non stick pan or wok.

Add the cumin seeds and fennel seeds, cinnamon stick and green cardamom.

Once the cumin seeds start to crackle add 1/2 tsp of hing.

Next we add the finely chopped onions and green chillies and saute of 5 to 6 minutes till the onions are light golden brown.

Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.

Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.

Add the tomato puree and mix well for 5 to 6 minutes for the masala to get incorporated with the puree.

Add the salt and mix well.

Add the paneer cubes and mix gently for 4 to 5 minutes.

Add the sugar and water and mix well.

Cover the pan or wok with a lid and let it cook on low flame for 3 to 4 minutes.

Before serving add the fresh cream and give it a stir. (optional)

Serve hot with rotis or phulkas.