Paneer butter masala

contributed by Suchitra R.

serves 2

Sauce:      1 tomato, finely chopped

                 1 white onion, finely chopped.

                 1/2 stick butter

                 1 cup whole milk, chilled

                 10-15 half-inch cubes paneer

                 1 green chilli, finely chopped

                 1 teaspoon salt

                 1/2 teaspoon ginger garlic paste - finely chopped ginger and garlic mixed

                 1/2 teaspoon chili powder

Spice mix: 2 cloves

                  1 tablespoon cinnamon

                  1 tablespoon dried fenugreek leaves

                  4 cardamom pods

                  1 star anise floret

                  2 teaspoons of poppy seeds

                  1 pinch each of tumeric, cumin, fennel seeds, black pepper

Vegetable oil for frying

Cilantro and black pepper to taste

1. Melt butter completely over medium-low heat in a sauce pan. Add ginger-garlic paste and spice mix. Roast until spices brown, about 1 minute.
2. Add chopped onion and saute till softened, about 2 minutes. Add green chillies.
3. Add tomatoes and saute until soft, about 5 minutes. Cover and cook on a low heat for two minutes.
4. Set pan aside and add half a cup of chilled milk and let sauce cool.
5. Meanwhile, heat some oil over low heat in a skillet. Add paneer cubes. Keep turning the sides till all the sides are equally roasted. Keep aside.
6. When sauce is near room temperature, transfer the contents to a blender and grind till a smooth paste is obtained. Thin with milk if necessary.
7. Transfer sauce to a pan and bring to boil over medium heat. Add paneer cubes. Add salt and chilli powder and mix well. Cover the pan and let the mixture boil for a minute. 
8. Uncover the pan and let the mixture boil another minute. If too thick, add the rest of the milk. Garnish with onions and cilantro and serve with rice.