Panner Makhani

Ingredients:

Cubed Panner - 2 cups
Tomato Puree - 3/4 cup
Onion - 1 medium (chopped)

Ginger -  1 small piece
Garlic - 2 cloves
Red chili Powder - 2 tsp to taste
Coriander Powder - 1 tsp
Paprika - 1 tsp
Garam Masala Powder - 1 tsp
Kasoori Methi - 1 TBSP
Sugar - 1 tsp
Butter - 1/2 stick (4oz)
Heavy Cream - 3 TBSP
Milk - 3 TBSP
Oil - 1tsp
Salt - to taste
Fresh Coriander Leaves - to garnish

Method:

1. Heat oil in a pan and saute onion, ginger and garlic till translucent. Let it cool and grind it to a fine paste.
2. In the same pan melt the butter and add the ground paste and fry until the butter separates.
3. Add all the spices and salt and fry for a minute.  Now add the tomato puree and cook for 5-7 minutes.
4. Add the sugar and crushed kasuri methi and mix well.  Drop the panner cubes and mix gently to coat. Cook the panner for 2 minutes.  Add the heavy cream and milk.  Mix well and cook on a low flame for another 4-5 minutes.  Add 1/2 cup of water if needed.
5. Remove from heat and garnish with fresh coriander leaves.

Broccoli - Panner Masala

Ingredients:

Cubed Panner - 1 cup
Broccoli - 1 cup cut into florets
Onion - 1 roughly chopped
Garlic - 2 cloves
Tomato paste - 2 TBSP
Garam masala - 2 tsp
Red chili powder - 2 tsp
Turmeric powder - 1/4 tsp
Heavy cream - 1/2 cup
Kasori Methi -1 tsp
Salt - to taste
Oil - 2 TBSP


Method:

1. Grind the onion and garlic with little water in to a smooth paste.
2. Heat oil in  a pan and add the ground onion-garlic paste and fry for 2 minutes.
3. Add tomato paste.  Add a cup of water and mix well.
4. Add the garam masala, red chilli powder, turmeric powder, kasori methi and salt.
5. Now add the cut broccoli and mix well.  Cook till the broccoli is tender.
6. Add the heavy cream and let it come to a boil and add the panner.  Cook on low heat for 1-2 minutes or untill the gravy thickens. 
7. Serve hot with pulav, roti or naan.      

Broccoli - Panner Masala ~ Peas Pulav