Jessie's Paneer Butter Masala Recipe

This is a recipe I was taught by a lovely man in his restaurant by a like in Bundi, Rajasthan.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon turmeric powder
• 1  teaspoon coriander powder
• 1  teaspoon chili powder
• 1  pinch asafoetida powder
• 8  peppercorns
• 5  cloves
• 1  small  piece cinnamon
• 3  tomatoes
• 1  tablespoon cornflour
• 1  tablespoon dry coconut powder
• 1⁄2 cup yoghurt
• 1  onion
• 1  green chili
• 10  garlic cloves
• 10  pieces  , panneer
• 1  bunch fresh coriander

Directions

1. Blend: 10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and fresh coriander with some water.
2. Crush (in pestle & morter or spice grinder) the 5 cloves, piece of cinnamon and 8 peppercorns until they are a powder.
3. Put a knob of butter into a heavy-bottomed pan and fry the 1/2 teaspoon of cumin seeds.
4. Add the crushed spices to the hot butter.
5. Add the blended tomatoe mix.
6. Add the tablespoon of cornflour.
7. Add the Coconut powder.
8. Raise the heat.
9. Add the rest of the spices (1/2 teaspoon cumin powder, 1/2 teaspoon of tumeric, 1 teaspoon of coriander powder, 1 teaspoon of chilli, pinch of asafetada.
10. Once it has thickened add the paneer and cook for 15 mins.
11. Add yoghurt to taste on a very low heat.