Ingredients
- 500 gm paneer
- 1 teaspoon garam masala powder
- 6 tablespoon butter
- 400 ml tomato puree
- 1 teaspoon red chilli powder
- 4 green chilli
- 400 gm fresh cream
- 4 tablespoon dried fenugreek leaves
- salt as required
To start with, wash paneer and chop it properly into small cubes on a chopping board. Chop the green chilies as well. Take a pan and keep it on medium flame. And butter to the pan and let it melt, it won't take much time to melt.
After the butter melts, add green chilies, tomato puree, kasuri methi, salt, red chili powder to the pan. Stir well to let the ingredients mix.
Cover the pan or you can also keep it uncovered and simmer for 7-8 minutes by reducing the flame to low or otherwise your spices can burn.
Then add cream and garam masala to the pan. Let the mixture cook for another 5 minutes on medium flame. Once the mixture is cooked properly, finally add paneer cubes to the pan and cook for another 2 minutes.
Take out the paneer curry in a bowl and garnish with coriander. Serve hot with chapati and rice.