Paneer Butter Masala

Ingredients

Paneer – 300 gm

Onion – 2, peel off the skin

Tomato – 2

Ginger – ½ inch piece

Garlic – 3 no

Green chillies – 2

Turmeric powder – ½ teaspoon

Garam Masala – 1 teaspoon

Kashmiri chilli powder – 1 teaspoon

Kasuri Methi – ½ teaspoon

Cashew nuts – 6 nos

Sugar – 1 teaspoon

Salt – to taste

Butter – 2 teaspoons

Fresh cream – 3 tablespoons

Method 

Soak cashew nuts in warm water for 30 minutes and grind to paste. Add onions and tomatoes to boiled water to make it soft. Cover and keep for 30 minutes. Peel off the tomato skin. Grind onions, tomatoes, ginger, garlic and green chillies in a blender.

Heat butter in a pan and add garam masala powder and saute for a second. Add in the ground onion mixture, turmeric powder and kashmiri chilli powder. Mix well. Add ground cashew paste mix with some water. Reduce the fire and add sugar and salt. Add in the fresh cream and stir well. Now add the paneer cubes to the mixture. Crush kasuri methi (use hands to crush it) and add to the boiling mixture. Boil until paneer cubes are soft. Garnish with coriander leaves and cream. Serve hot with roti or naan.

Notes : You can also shallow fry the paneer pieces.