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Butter Paneer By: rhea sahjwani of
made in khoya and cashewnuts gravy Filed in Side Dishes Serves 4 people quick to make and yummy to eat	4 Vote

Ingredients

250 gms. Indian Cottage Cheese
250 gms. Capsicum
2 nos. Onion(large)
2 nos. Tomato(large)
bunch Ginger(1 inch)
bunch Garlic(12 flakes)
1 tbsp. Dry Milk
12 nos. Cashews
bunch Coriander leaves(chopped)
bunch Lime juice(few drops)
Salt to taste
¼ tsp. Turmeric Powder
2 nos. Green Chilies
bunch All spice powder
6 tbsps. Butter(homemade)

Directions

1)shallow fry capsicums cut into large pcs and keep aside. 2)make a paste of onions,tomatoes,ginger,garlic and green chillies. 3)saute this paste in white butter on a low fire. 4)as the paste leaves the side of the pan add dry sauted khoya and cashewnut paste to it. 5)add 1 cup water ,salt,turmeric and let it simmer for 2 mins. 6)add cubed cottage cheese and shallow fried capsicum to the above paste. 7)cover and simmer on a low fire for 2 mins. 8)garnish with chopped coriander leaves,garam masala and a few drops of lime. 9)served hot with chappatis.