This gravy is a combination of cheese and panner butter masala. All of us know , panner butter masala is a rich gravy , in that adding cheese gives extra richness and flavor.
Panner is calcium rich and is good for our healthy . No one will say no to panner dishes.
Panner – 200 g
Tomato puree – 1 cup
Cheese grated – 2 tbs
Oil – 1 tbs
Salt as required
Butter – 2 tbs
Red chilli powder – 2 tsp
Coriander powder – 1 tbs
Turmeric powder – ½ tsp
To grind :
Onion – 2
Cashew – 10 ( Almonds can be used )
Cumin – ¼ tsp
Cinnamon stick – 1’’ piece
Cloves – 3
Ginger – 1’’ piece
Garlic – 6 cloves
Green chillies – 2
Whole red chilli – 1
Curd – ½ cup
Poppy seeds – 1 tbs
Corn flour – 1 tsp
Wash and chop the panner into cubes.
Grind the onion , ginger , garlic , cinnamon , cloves , curd , poppy seeds , corn flour , red chilli and green chillies together to a fine paste by adding little water.
In a pan , melt the butter and oil together.
Add the cumin seeds and let it crackle.
Add the grounded masala and stir well.
Cook till the oil separates on top.
Add the coriander powder , chilli powder and turmeric powder , mix well.
Add in the tomato puree and cook for few minutes.
As we added cornflour in the masala it self it will thicken fast , so add about a cup of water or more as needed.
Add in the required salt and let it boil.
Add the chopped panner cubes , let it simmer for 5 – 10 minutes.
If you want to add kasuthi methi , add at this stage.
Take off from flame and add the grated cheese and serve hot.
Serve along with roti , paratha or naan or kulcha.
Chopped coriander leaves can be added for garnishing.