Paneer Butter Masala

Ingredients:

Paneer 200gms
2 big onions
3 big tomatoes
Cashew nuts 7-8
Ginger garlic paste 1 sp
Coriander powder 1 sp
Kasturi Methi powder 1 sp
Garam masala powder 1/2 sp
Red chilli powder 1 sp
Turmeric powder 1/2 sp
Butter 3 sp
Fresh cream 2 sp (Optional, I have not used it here)
Salt to taste

Method:

1. Boil water in a bowl by adding some salt. Add onions as whole or by making 2 slits when the water is boiling and remove after 3-4 mins when the onions are half cooked and not too mushy. Make a paste of this after cooling down.
2. Follow the above step for tomatoes as well. When the tomatoes are cooled down, peal the skin off and make a paste.
3. Soak the cashew nuts in water for 30 mins and make a paste of it by adding 2-3 sp water or milk.
4. Heat 1/2 sp butter in a pan, add cubed paneer, sprinkle little salt and fry for a minute till the edges become slightly golden color. Now add the paneer cubes to a bowl with cold water and keep it aside.
5. Heat 1.5 sp butter in a pan, add the onion paste and cook till the raw smell goes.
6. Now add the ginger garlic paste and cook till the raw smell goes.
7. Now add the coriander powder, Katsura methi, red chilli powder, turmeric, salt and cook for a minute.
8. Now add the tomato purée and cook till the oil separates.
9. Now add the cashew nuts paste, mix well and add the cubed paneer by draining the water.
10. Add a small cup of water and cook for 5 mins and adjust the consistency of the gravy as required by adding little more water if required.
11. Add garam masala powder, mix well.
12. Add the remaining butter on the top, and add fresh cream also at this step if you are using and serve hot with any roti or paratha of your choice or as a side dish to any pulao. We had it with Tri Colour Paratha .