Paneer Butter Masala

A mildly spiced curry that's quick to make if you have all the ingredients ready on your counter. This version is kid friendly as it uses Paprika instead of red chili powder to achieve a rich colour in the curry. Red chili powder can be used if you want some heat and colour in your curry.

'Paneer' is a special cottage cheese variety you can get readily in an Indian store. But be sure to get the 'malai paneer' variety for this particular recipe.

And if you are ambitious enough you can attempt to make your own paneer following a recipe from the Internet.

Ingredients 

5 ounces fresh paneer cut into cubes or long slices

1.5 tsp grated ginger

1/2 tsp grated or crushed garlic

4 heaped tbsp tomato purée

1/3 cup fresh cream

1/4 cup water

2 tbsp butter

2 pinches cumin seeds

1/2 tsp salt

1/2 tsp garam masala

1/4 tsp cumin pdr

1 tsp bright red paprika

1/4 tsp turmeric

2 pinches Kasuri Methi flakes

1 tsp cream for garnish

Method

In a medium skillet heat the butter on medium heat.

All the following cooking needs to be done on medium heat.

Add the cumin seeds.

Once they crackle add the grated ginger.

Fry this till its golden brown around 2 minutes.

Now add the garlic and toast it for a few seconds.

Add the tomato purée.

Stir well. 

Follow with the spices one by one.

First the turmeric, then cumin followed by the garam masala and paprika.

Season with the salt and stir well.

Reduce your heat to low and cover with a lid.

Cook this for 6-7 mins on low heat till the raw taste of tomatoes is gone and you experience the aroma of the spices.

Now open the lid, stir.

Add the cream and water and stir with a spatula till all the ingredients are combined.

Place the paneer slices around the sauce.

Use a small spoon and scoop some sauce and pour on each of the paneer slices. 

All the paneer should be part submerged into the sauce.

Cover again and cook for another 10 minutes on low heat.

At the end of this the paneer should be soft inside the curry. 

Turn off the heat.

Transfer the curry to a bowl.

Garnish with the Methi flakes and drizzle the cream on top of it.

Serve warm with Rotis!