Yet another popular North Indian classic recipe Butter Paneer -Paneer Makhani! Soft paneer cubes (Indian Cottage cheese), cooked in a buttery, mildly spicy rich tomato gravy.
Some prefer to fry and brown the paneer and add it to the gravy, while some use it raw, If you prefer frying the paneer then fry and then soak in the hot water.
Butter and cream were used to cook this basic sauce. If you do not want to indulge the butter/ghee may be replaced with cooking oil and the cream may be substituted with half & half, or even regular whole milk.
To get nice red color to Butter Paneer-Paneer Makhani-Paneer Butter Masala in natural way. Use kashmiri chilli powder or paprika. It gives nice red color and low in heat.