Paneer Butter Masala

Ingredients

Paneer - 1 cup
Butter - 2 tbsp
Onion - 3
Tomato - 2
Garlic pods - 3
Ginger - 1 tsp
Cloves - 2 nos
Cashews - 10 nos
Fresh cream - 2 tbsp
Cinnamon stick - 1 inch piece
Cardamom - 1
Methi leaves - 1/2 tsp
Salt to taste

Method

1. In a blender, add onions, garlic and ginger and grind it to a fine paste and keep it aside. Same way Puree the tomatoes in a blender and keep it aside. Also grind the cashews in a blender with some water and keep it aside.

2. In a pan, add a tbsp of butter and add panner cubes and saute till it golden brown and keep it aside
or
You can skip this step if you like the paneer to be soft in the gravy.

 3. In the same pan, add the remaining butter and add elachi (cardamom) , cinnamon stick, and cloves and saute for a minute. Then add the pureed onion paste and saute till the onions are cooked properly(say 2 to 3 minutes)

 4. Now add the pureed tomatoes and stir till the oil oozed out from the tomatoes. Add the garam masala, tumeric powder, coriander powder and chilli powder and stir well.

 5. Now add the cashew paste and stir well. You can add water or milk to the gravy if you want to increase the gravy quantity. Add salt and cover the lid and let it cook for 3 to 4 mins. Then add the paneer cubes and mix well and cook again for 2 to 3 mins. Donot over cook as the paneer tend to break down. 

6. Now add some methi leaves and fresh cream to the gravy and saute for 2 mins and switch off the flame.

7. Serve hot with Roti or Chapathi