Panner Butter Masala

Ingredients:

• 1/2 lb. paneer (cubed)
• 2 medium tomatoes
• 1 green chilli
• 1 small onion paste
• 1/4 inch piece ginger
• 1/2 cup yogurt,whipped
• 1 stick butter
• Pinch of asafeotida 
• 1 teaspoon cumin seeds 
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon red chilli powder 
• 2 bay leaves 
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 teaspoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

Method:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color.Set aside.
2. Blend tomatoes,onion, green chilli and ginger to make a puree.
3. Heat the butter in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the paneer. Let it cook for a few minutes until the panner are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.