Paneer with Creamy Beetroot Sauce

Ever thought of cooking Paneer in beetroot sauce just like our very regular Paneer butter masala? I don't like beetroot much as it's sweeter. But as it's healthy, I try to use in different forms. Here's is one such recipe. It was not at all sweet and you can't make out much that it's beetroot except for the bright pink colour. Do try it for sure if you want your little one to eat beetroot without telling :-)

Ingredients:

Beet root 1 small or about 1/2 cup chopped
Paneer 250gms
Onion 1 medium
Green chillies 3
Ginger 1/2 inch piece
Cumin seeds 1/2 tsp
Garlic cloves 4
Salt
Cashew nuts 8
Oil 2 tsp
Butter 2 tsp
Fennel seeds 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam nasal powder 1/4th tsp
Kasoori methi 1 tsp
Cream optional

Method:

1. Make a paste of onion, ginger and green chillies.
2. Heat 1 tsp oil in a pan, add cumin seeds, garlic, beetroot, salt and cook till beetroot is fully cooked. Cool and grind it into very smooth paste by adding little water as needed.
3. Also make a smooth paste of soaked cashew nuts by adding little water as needed.
4.  Heat 1 tsp oil and 1 tsp butter in a non stick pan, add fennel seeds and when they crackle, add the onion paste and cook till the paste becomes brownish color.
4. Now add the beetroot paste and cook till oil oozes out.
5. Now add the coriander powder, cumin powder, garam masala powder and cook for 2 more mins.
6. Then add the cashew nut paste and mix well and cook for 2 mins.
7. Now add  some water as needed for gravy consistency, kasoori methi and cook for 3-4 mins.
8. Now add the paneer cubes, fresh cream (optional) and mix well.
9. Serve hot with roti by adding butter on top.