Paneer Butter Masala

In a pan, add 4 teaspoon oil. Then fry 2 onion and 5 garlic flakes until onion turns transparent. Add chopped 2 tomatoes.

Fry furthermore until tomatoes are soft. Remove to cool down.

Transfer to a blender once cooled down and grind to smooth paste.

Heat pan with remaining oil and temper with 2 Thillai’s Cardamom, 1 teaspoon Thillai’s Cumin Seeds and 2 teatspoon ginger.

After that, add 4 green chillies that are cut diagonally and add sliced 1 capsicum. Fry for a minute or two.

Then, add ground paste and all the powders 3/4 teaspoon  Thillai’s Garam Masala, 1.5 teaspoon  Thillai’s Nattu Malli Coriander Powder, 1/8 teaspoon  Thillai’s Erode Turmeric Powder, 1 teaspoon  Thillai’s Guntur Chilli Powder and 1/4 teaspoon Thillai’s Unjha Cumin Powder.

Mix well and cook covered for 2 minutes furthermore in medium flame. Again keep frying until oil oozes out.

Keep flame in low and add 1/4 Cup  milk little by little, with constant stirring. Add required salt and ¼ cup water. Mix well.

After that, add 1/4 Cup cream and required water. Mix well.

Finally add 1 Cup paneer cubes, that are kept immersed in hot water. Give a mix and lastly add 1/4 teaspoon Thillai’s Black pepper powder and 1 tablespoon coriander leaves to garnish.