Paneer Butter Masala

Paneer Butter Masala - Restaurant style

                  Paneer butter masala is an delicious punjabi dish. Awesome combination with butter naan, roti or chapathi. I love paneer with this delicious masala.

Ingredients:

• Onion - 2
• Tomato puree - 1 cup
• Paneer - 200 grams
• Ginger.garlic paste - 2 tsp
• Cashew nuts - 1 tbsp
• Kashuri methi - 3/4 tsp (dry fenugreek leaves)
• Fresh cream - 3 tsp
• Coriander leaves - 1 tbsp
• Salt - as needed

Spices:

• Kasmiri Red chilly powder - 1 tsp
• Coriander Powder - 2 tsp 
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp

For seasoning:

• Butter - 2 tbsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1/2 inch

Preparation

• Cut the paneer into cubes and keep aside.
• Onion paste: Cut the onions roughly, boil them in water for 10mins. Drain the water completely and grind it in a paste.
• Tomato Puree: Blanch the tomatoes(ie,add the tomatoes in water and bring them to boil for 10 mins). Drain the water completely. remove the skin and puree the tomatoes and keep aside.
• Cashew paste: Soak the cashew nuts in warm water for 15 mins and grind into an paste and keep aside.
• Make the ginger / garlic paste ready to make it easy for masala.

Method:

• Heat buter in a kadai, add the seasoning ingredients, when it get splutters, add the onion paste and saute it until golden brown color(raw smell should goes off completely).then add ginger garlic paste and saute it for another 2 mins.

• Then, add the cashew paste and saute it until raw smell goes off.

• Now add the tomato puree, red chilly powder, turmeric powder, coriander powder, garam masala powder and cook until raw smell goes off. butter should leaves on top.

• Add needed water, kasthuri methi, salt and close the lid and cook for nearly 20 mins in a low flame.

• Atlast ,shallow fry the paneer and add the panner into tomato paste and cook for another 5 mins.(after adding paneer in paste it should not be over cooked then paneer will become very hard).

• Garnish with fresh cream and coriander leaves.

• Serve hot with butter naan, roti or chapathi.

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