Hai friends,It takes ages to prepare yummy panner butter masala,I am posting recipe where you can prepare in less than 15 minutes!

Ingredients

Kasturi methi powder-(quarter of teaspoon or the required quantity)-1/4tsp

Red chilly powder-1/4 tsp

Garam masala powder-1/4 tsp

coriander powder-1/4 tsp

Tomato puree/ketchup/sauce-200 ml

Milk-500 ml

Butter-50 gms(or one amul butter handy sachet type)

Ginger garlic paste-1/4tsp

grated onion-1/2

cream-100ml

panner chunks-(depending upon the number of people)-basic willbe 250 grams

salt to taste

Method-

1.Take a bowl and add coriander powder,kasturi methi powder,chilly powder,garam masala powder,add tomato puree and 200ml of milk and mix it thoroughly so that lumps are not found

2.In a non sticky frying pan,add butter,ginger garlic paste and grated onion.Fry till it is light brown

3.Add the gravy mixture and stir it for sometime so that milk does not curdle

4.Simmer for 3 minutes so that the gravy is properly cooked.

5.Add panner chunks,little milk/cream and salt to taste.Cook it for again 3 minutes and serve hot with parathas/chapatis/naan

TIPS-

1.Use non stick cookware to make this dish because it will be cooked fast,it saves from grating and scraping when cooked on normal steel based cookware

2.Make sure the gravy is properly cooked.Add milk if you donot have cream in the cooking stage

3.Dried onions can also be added instead of normal grated onions,make sure that the onions are thoroughly cooked

4.Spices such as pepper and elaichi can be added,but it alters the taste,mainly the flavor is atributed by coriander powder with milk.

5.Panner chunks can be fried and added prior to cooking,based on your taste and likeness,you can proceed with it.Generally most  panner chunks are soaked in water before they are added to dish

6.Muttar or green peas can also be added,but since it is quickly cooked,it is advisable to steam the muttar and then add it along with panner chunks.

7.Use fresh powders of the spices,it will be authentic to taste.