Paneer Cutlets

My recipe of Paneer Cutlets has no Potatoes but my special ingredient that helps to maintain the taste of Paneer and keeps it soft and moist!
Check out my recipe of Paneer Cutlets for the best ever crisp on the outside and soft on the inside cutlets!
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RECIPE :

Paneer Butter Masala

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients:
3 tbsp Oil
1 tbsp Butter
1tsp Jeera
1 cup Onions
1 tsp Salt
2 Bay Leaves
2” stick Cinnamon
5 Cloves
1 Black Cardamom
1 tsp Pepper Corns
1 cup chopped Tomatoes
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1tbsp Ginger Garlic paste
5 tbsp Tomato Puree
300g Paneer
1 tsp Kasuri Methi
2 tbsp Cream

Method:
Heat Oil in a pan to medium hot. Add 1 tbsp Buter to melt the butter.
As the sizzling subsides, add the cumin seeds and cook for 30 seconds.
Add the chopped onions, 1tsp Salt and cook for approximately 7-8 minutes or till the onion starts turning a golden colour.
Add 2 bay leaves, the whole spices and cook till the onion acquires a nice golden colour.
Add 1 cup chopped Tomatoes, red chili powder. Mix in, cover and cook over low heat for7-8 minutes till the tomatoes turn pulpy.
Add in the turmeric, coriander powder and the ginger garlic paste. Cook till the raw ginger garlic smell disappears.
Cool and blitz the mix in the blender to make a coarse paste.
Return the paste to the pan, add in the tomato puree.
Cook over a medium heat till the masala lets out fat. Add in the paneer pieces, Kasuri Methi and the Cream and cook over low heat and cook covered for 4-5 minutes till the paneer takes in the flavours.
Garnish with kasuri methi, cream and top with Butter to serve.

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