Butter Paneer Masala

All You Need:

• Paneer 250 gms,small cubes
• Onions 1 big
• Tomatoes 7-8 big
• Cashews
• Jeera
• Red Chillies
• Bayleaf
• Elachi Powder
• Ginger-garlic paste 1 tsp
• Butter 3 tbsp
• Red chilli powder (Kashmiri red chilli powder preferred to get a good colour)
• Dhaniya powder
• Kasoori Methi
• Garam masala
• Salt
• Green Chili - 2 (Slit) (Optional)
• Papad -1 small (Roasted and crushed) (Optional)
• Heavy Cream (Optional)
     

The Recipe:

• In a pan, add a tbsp of oil and fry chopped onions, chopped tomatoes and Cashew (all at once) for 8-9 minutes. The key is tomatoes should be atleast three times more than onions.
• After the above mixture cools, grind it 
• Cut Paneer into small cubes and soak in warm water. Keep aside
• Heat oil in a kadai and add Jeera, Red Chillies, Elachi powder,Turmeric and Bay leaf. Immediately add ginger-garlic paste till it fries well
• Now add butter. Once it melts, add the ground Onion-Tomato paste we made in the first step. Fry well till the oil leaves the sides of the pan (about 10-15 mins)
• Add Red chilli powder (Kashmiri red chilli powder gives a good colour), Garam Masala and Kasoori methi. Crush the kasoori methi in between your hands before adding.
• Add water based on the consistency you need. Then add chopped coriander and Paneer pieces
• Add 2 slit green chillies at the end and a roasted, crushed papad (Optional, but looks professional)
• Add cream in the end (Optional)
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