Cheese Butter Panner Masala

  

  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.

   This tastes different from my own version of panner Butter Masala. We had it with the Garlic kulcha , it was so delicious. It can be served with naan or fried rice.

  Panner is calcium rich and is good for our healthy . No one will say no to panner dishes.

Requirements :

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

Method :

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.