Panner Butter masala. This recipe with Indian cottage cheese cubes in a creamy tomato sauce is one that I have been making for a long time. This dish is tasty when served over white rice or with Naan or Tandoori Roti. Side dish for roti, chapati, naan, kulcha, mild pulao.

One of the first items that we all tend to look for in a Punjabi restaurant. A perfect, rich, decadent side dish for weekends and special occasions. If you have been to an Indian restaurant, this is certainly a favorite for vegetarians on the menu. You can have Panner Butter masala using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Panner Butter masala

1. It's 100 grams of panner.
2. It's 1 cup of frozen green peas.
3. You need 1 of small onion chopped.
4. Prepare 4 of medium sized tomatoes chopped.
5. You need 1/2 inch of ginger chopped.
6. You need 3-4 of garlic gloves.
7. You need 7-10 of Cashews.
8. You need 1 teaspoon of coriander powder.
9. You need 3/4 teaspoon of garam masala.
10. Prepare 1/2 teaspoon of jeera (cumin).
11. You need 1/4 teaspoon of red chilli powder (as per your taste).
12. You need 4 of teaspoon/ half stick of unsalted butter.
13. It's 1 teaspoon of sugar.
14. Prepare to taste of Salt.

This is a rich and creamy dish and no doubt the guest and even the family members will be impressed by this.

Panner Butter masala instructions

1. Take small pan heat up add 1 teaspoon of butter to it sauté cubes of panner to golden brown and keep it aside.
2. Heat up another pan add 1 teaspoon of oil/butter then add chopped onion sauté for 2-3 minutes, add chopped tomatoes, jeera, ginger, garlic and sauté for another 2-3 minutes then add cashews to it mix everything together and sauté for 3-4 minutes and keep it aside, let it cool down completely. Then grind it to fine paste.
3. Take another big pot/pan add 1 teaspoon of butter to it and mix the paste add 1 cup of water or as per your consistency and add frozen green peas then let the mixture boil, keep the flame to medium heat then add chilli powder, garam masala and coriander powder to it and sauté for 3-4 minutes add 1 teaspoon of sugar then salt to taste.
4. Add panner to curry and mix everything together and panner butter masala ready to serve hot with chapati/roti/naan.