Paneer butter masala

There are many ways to do paneer butter masala. I will be posting the other methods also soon as and when I make them. This is worth a try and it is pretty simple.


You need
Tomatoes - 2 
Onions - 1/2 
Paneer - cubed
Kasoori methi - 1 tablespoon (crushed by hand)
Ginger garlic paste - 1 tablepsoon
Milk - 1/4 cup
Heavy cream - to garnish
Butter - 2-4 tablespoons
Cumin seeds - 1 teaspoon
Cloves - 2-3
Salt
Chilli powder - 1 teaspoon
Coriander powder - 1 tablesoon
Garam masala - 1 teaspoon
Cashew nuts - 5-6 whole
Tomato ketchup - 1-2 tablepsoons


Method

• Blanch the onions in hot water or you can also microwave the onions for a quicker version and then puree it along with the cashew nuts.
• Make a puree of the tomatoes and set aside.
• Mix together chilli powder, coriander powder, garam masala with milk and set aside.
• In a pan start by adding butter followed by cumin seeds, cloves, ginger garlic paste and the above spice paste mixed in milk. Saute for a few minutes and then add the tomato puree, onion and cashew puree
• Add needed water to bring it to gravy consistency.
• Add required salt, tomato ketchup and kasoori methi and allow to simmer covered until oil starts to leave the sides of the pan. Keep stirring half way.
• By this time make sure the raw smell of the spices and the tomato leaves the dish. Adjust the consistency of the gravy by adding water if needed.
• Add the paneer followed by heavy cream and leave for just 1-2 minutes. Turn off heat. Do not cook long after you add paneer to the dish.
• Serve warm with roti/rice