PANEER BUTTER MASALA

Ingredients:

• 200 to 250 grams paneer
• 1 tbsp oil
• 1 cup onions cubed, 3 medium (optional)
• 1 1/2 cup tomatoes finely chopped (3 large)
• Salt as needed
• 10 to 12 cashew nuts
• 1 1/2 tbsp butter
• 3/4 tsp sugar (optional)
• 1 1/2 tsp ginger garlic paste ( or 3/4 tsp ginger paste)
• 1/2 tsp kasuri methi or dried fenugreek leaves) 
• 3 tbsp cream ( or 6 to 8 cashews more)
• 2 tbsp coriander leaves for gatnish.
• SPICES FOR PANEER BUTTER MASALA
• 1 bay leaf or tej patta
• 1 cinnamon
• 3 green cardamons
• 2 to 3 cloves
• 3/4 to 1 tsp garam masala powder
• 1 tsp coriander powder
• 1/2 to 3/4 tsp red chilli powder. 

How to make the recipe

1. Fry onions in oil till transparent.
2. Add tomatoes and salt. Fry for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Put in garam masala, coriander powder, cashews, red chilli powder and sugar (optional)
4. Fry till it leaves the sides of the pan. Turn off the stove.
5. When it cools, blend with one cup water in a blender very smooth.

How to make paneer butter masala

1. Heat butter in the same pan.
2. Fry cinnamons, cloves, cardamoms and bay for 1 to 2 minutes. Saute ginger garlic paste till the raw smell goes away.
3. Pour the blended puree, then add red chilli powder. If needed pour 1/4 or 1/2 cup of water.
4. Cook until the gravy thickens and traces of butter  or oil is seen on top. Let the gravy reach the desired consistency.
5. Add paneer and kasuri methi. Mix and cook for 2 to 3 minutes. Add cream if desired.
6. Transfer paneer butter masala to a serving bowl. Garnish with cream and coriander leaves.