paneer butter masala

Ingredients

• Paneer cubed – 2 cups
• Big onion – 1
• Tomatoes – pureed – 3
• Bay leaf – 1
• Cloves – 2
• Ginger-garlic paste – 1tbsp
• Red chilli powder – 1tsp
• Cashewnut paste – 3tbsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1tsp
• Cumin Powder – 1/2 tsp
• Kasuri methi (dry fenugreek leaves) – 1/2 tsp
• Food color red – 1 tsp (optional for color)
• Garam masala powder – 2tsp
• Salt  - to taste
• Sugar – 1tsp
• Butter – 3tbsp
• Fresh cream – 3tbsp
• Coriander  leaves – chopped for garnish

Recipe

1. Takeout the skin of the onion and blanch them in hot water for 4 mins, then puree them to form a paste. Do the same with tomaotes otherwise  you can use tomato puree directly.
2. Soak  cashewnuts in water for about 1 hr and grind them to a paste. This paste makes the gravy rich in taste.
3. Heat 1 tbsp of ghee in a pan, add the paneer cubes and saute  it till golden brown.
4. Now take a cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10 – 15 mins. Then remove the pieces, drain the water and keep aside.
5. Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute it till light brown.
6. Add ginger-garlic paste and saute it till the raw smell goes off . Add chilli powder, followed by the cashewpaste and fry for 5 mins.
7. Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
8. Add sugar and let it cook for another 3 minutes.
9. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired gravy consistency.
10. Remove from fire, stir in remaining butter and fresh cream.
11. Garnish with coriander leaves. Serve the paneer butter masala  with roti, naan or  pulao.