Cooking Instructions
- 1
Heat a pan add 2 tbsp of butter and add sahijeera, Let it crackle. In a small bowl mix together ginger garlic paste, tandoori masala powder, red chili powder, garam masala powder, salt to taste and curd mix well with the help of a fork or spoon till everything becomes a smooth paste. Add this paste to the pan,and fry this masala on medium flame till the raw smell of the masala fades away and oil leaves the sides of the masala.
- 2
Next, add the tomato puree, deghimirch powder and ¼ th tsp of sugar to balance the tartness of the tomatoes and give everything a good mix, Cover the pan and cook the tomatoes and masalas on medium flame, (let it cook covered so that the gravy doesn’t splutter all over the gas top) frequently keep on checking and stirring it, so that the masala doesn’t gets stuck to the bottom of the pan.
- 3
After cooking the gravy for 10 to 15 minutes you will see that the gravy is thickening; at this point add some slit green chillies and 1 tbsp.butter more, give a good mix, cook covered for some more time on medium flame to low flame. When you see that the butter is leaving the sides of the gravy and the raw smell of masalas and tomatoes are gone, add the paneer chunks and give a stir, cook for 8 to 10 minutes more covered on medium flame.
- 4
At last add the fresh cream and the crushed kasoorimethi and let it boil for 5 more minutes; taste for the seasonings and adjust accordingly, Switch off the flame. Side by side burn a coal piece on direct flame on the gas burner, till it is red hot. Place a piece of foil on the top of the cooked gravy and place the red hot burning coal on the foil Sprinkle few drops of ghee and a pinch of garam masala on the coal to start the smoke. Cover the lid of the pan tightly and let the gravy smoke for at
- 5
Least 5 to 10 minutes. Now discard the coal and foil. Your smoking paneer butter masala is ready
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