Paneer Butter Masala

Ingredients

Paneer – 1 cup (250gms)

Onion – 1

Tomato – 2

Ginger – a small piece

Garlic – 2 cloves

Turmeric powder – ½ tea spoon

Chilli powder – 1 tea spoon

Coriander powder – 1 tea spoon

Milk – ½ cup

Cashew nuts – 6 nos ( Soak in hot water for 20 minutes and grind to paste)

Kasuri methi/dry fenugreek leaves – 1 teaspoon

Cardamom – 2

Cinnamon Stick – a small piece

Cloves – 2

Butter – 1 table spoon

Salt – as required

Method

Cut onion into cubes and boil in water for 5 minutes. Allow it to cool and grind together with garlic and ginger into smooth paste. Put the tomatoes in boiling water, cover the pan and switch off the fire. Keep it for 10 minutes. Peel off the skin of tomatoes and grind it to puree.

Melt butter in a pan and fry cardamom, cloves, cinnamon stick for 1 minute. Add the onion - ginger-garlic paste and saute for 2-3 minutes. Add turmeric powder, chilli powder and coriander powder to it. Saute for a minute and then add tomato puree. Put salt and mix well. Add milk to it and allow the mixture to boil. Now add the cashew nut paste and crushed kasuri methi. Add paneer cubes to it and boil for 1 minute. Garnish with chopped coriander leaves. Serve hot with chapati or naan.

Notes:-
You can just toast the paneer in a little butter if you prefer. I did not fry paneer cubes.

You can use fresh cream instead of milk. 

It is good to add a pinch of sugar if you like your paneer butter masala a little sweet.

You will get thick gravy when it cools. You can add a little water together with milk if you want more gravy.