Paneer Butter Masala

Ingredients:

150gm     -   Paneer cut into 1 inch cube

4 tbs        -   Butter

1 tbs        -   Oil

4 / 5         -   Ripen tomatoes cut into cubes

1              -   Medium sized onion finely chopped

2 tbs        -   Cashew

1 tsp        -   Ginger paste

1 tsp        -   Garlic paste

1 tsp        -   Red chilli powder

½ tsp       -   Garam masala

¼ tsp       -   Cardamom powder

2 tbs        -   Dry Fenugreek leaves (Kasuri methi)

Salt to taste

Cream for garnishing

Preparation:

1. Take 4 tbs of butter and 1 tsp of oil in a pan and heat on medium high.
2. Add onion , cashew and tomatoes into butter. Stir it well and let it cook for 5 min with lid on on medium high.
3. When onion and tomatoes are cooked cool it down and make a smooth paste in a blender.
4. Now in the same pan add 1 tbs of oil on medium high,
5. Add ginger and garlic paste. Saute it for about 1 min and then add Kashmiri red chilli powder. Keep the flame low so that spices won’t burn.
6. Now strain the onion tomato paste directly into the pan to get smooth gravy.
7. Cook this paste until raw flavour of tomato goes away.
8. Add salt , cardamom powder and garam masala. Mix it well.
9. Add Paneer and mix it well.
10. Roast the kasuri methi in a pan for 30 seconds. When it becomes crunchy. Take it out and press between palms to make fine powder.
11. Add this kasuri methi powder into paneer butter masala at the end.
12. Cook for 2 to 3 mins more and your Paneer butter masala is ready to serve.
13. Drizzle some fresh cream on top for garnishing.
14. Enjoy it with naan or kulcha or roti.

Tips:

1. Add oil with butter so that butter won’t burn.
2. If using tinned tomatoes add ½ tsp sugar in case it is tangy.
3. You can also use this same gravy to make butter chicken, just replace paneer with chicken,