Paneer Butter Masala

Cottage cheese simmered In Makhani Gravy

Ingredients

• Paneer – 250 g
• Onion- 1(large size) chopped
• Tomato puree-150 grams
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – 1/2 tsp
• Cashewnuts 10-12 soaked & grind
• Kashmiri red chilli 1 tsp
• Kasoori methi (dried fenugreek leaves) – 1 tsp
• Oil – 1 tsp Butter – 1 tbsp
• One small bay leaf
• Black cumin seeds – 1/2 tsp
• Cardamom – 1
• Cinnamon stick – 1″
• Fresh cream – 1 cup

method

1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
2. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
3. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
4. Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
5. Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.