Paneer Butter Masala Recipe

Smoking the Paneer {Dhungaar}

• Place the paneer in a big bowl. Place a small cup of aluminium foil alongside the paneer in the bowl. Keep a lid handy and a weight that you can place on top. A heavy book or stone will do fine

• Heat a piece of coal on the fire till red hot. Place the hot coal in the foil, pour on the ghee on, and quickly shut it with the lid so that minimum fumes escape. Place a weight over the lid, and leave unopened for at least 30 minutes. This will help get a deep, intense smoked flavour. {You can skip this step if you are short on time, or don’t have coal handy}

For Curry

• Heat Saffola oil in a heavy bottom lidded pan. Add the onions, garlic and green capsicum and sauté for 3-4 minutes until the onions are soft

• Add the dry masalas, and mix well

• Next add the tomato puree and salt, stir to blend. Cover and cook on simmer for 15-20 minutes. The oil should have left the sides and the gravy will be thick and bright red

• Meanwhile, take out the paneer and cut into pieces of the desired size

• Now add the paneer to the curry, mix gently, add milk as required to get desired consistency. Taste and adjust seasoning if required

• Stir in the fresh green coriander, simmer for another 5 minutes

• Serve hot with whole wheat tandoori rotis or naan