Paneer Butter Masala

South Indians will always like to taste the north Indian dishes as it look bright and differs in taste.

Here comes most of ours favourite recipe, paneer butter masala. Whenever myself and my husband goes for restaurant, the paneer butter masala is a default item for roti or naan. So I learned and started to make at home regularly. 

Ingredients:

Paneer – 200 gm

Onion – 2

Tomato – 2

Cashewnut – 10-12

Butter – 2 tbsp

Brinji leaf – 1

Cloves – 2

Cinnamon stick – 1”

Ginger garlic paste- 1 tsp

Kasuri methi (dry fenugreek leaves) – 1 tbsp

Garam masala – ½ tsp

Coriander powder – 1 tsp

Red chilli powder  - 1½ tbsp

Tomato ketchup – 1 ½ tsp

Milk – ½ cup

Cream – ¼ cup (I have used 15 % fat cream).

Preparation :

1. Grind onions and cashew nuts together into smooth paste.
2. Add all the masalas in milk.
   
3. Smash the tomatoes.
4. Put the paneer cubes in luke warm water for 10 mins and drain the water (for extra soft).

Method:

1. Heat a pan and add butter. Once it starts to melt, fry brinji leaves, cloves and cinnamon stick in that.
2. Put onion- cashew paste in it and fry till golden brown. Add salt.
   
3. Fry ginger-garlic paste and add tomato paste and cook until it is done.
4. Now add milk (with masala) and tomato ketchup and allow to boil for 5-7 minutes. If needed add little water.
   
5. Add paneer cubes and cook for 3 mins.
   
6. Finally add ½ of the cream and turnoff the stove.
7. Add remaining ½ of the cream at the time of serving.

Note:

1.  Those who don't want cream can avoid it by adding little more milk instead of adding water.