Paneer Butter Masala

The best paneer butter masala i've ever tasted... adapted from Sanjeev Kapoor

Ingredients needed:

For Gravy
Homemade Paneer - 250 gms
Onions - 2 big
Tomatoes - 3 big
Ginger - 2 inch
Garlic - 4 pods
Cashew Nuts - 10 nos
Milk - 100 ml
Butter - 100 gms
Red colour - a pinch
Salt to taste
Sugar - 1/4 tsp
Chilli powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp

For Garnishing:
Onions - 1 medium
Green Chillies - 2 - 3 slit

Method to prepare:

• First take the ingredients needed for gravy, cut onions, ginger, garlic and grind to a fine paste. Remove and then make puree of Tomatoes. Grind the cashew nut coarsely.

• Then take the ingredients kept for Garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chillies.

• Heat required amount of butter in the cooking pan. Fry each of the above ingredients. Onions should be crispy. Paneer should be fried to light golden colour. Keep these aside.

• Take the pan that's already used for frying, add 80 gms of butter, fry the onion paste. Sauté well to ensure it does not get burned.

• Once its cooked well, add chilli powder. Cook till oil comes out, simmer the flame. Add milk slowly and cook for 5 mins. Then add coarsely ground cashew nuts.

• Cook Once cooked for a while, add tomato puree, cumin pw, Salt, sugar, garam masala, Orange colour. Bring to boil. Add required amount of water. Let it cook on high flame for few mins.

• Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.

• Kasthuri methi can be added at this stage. and cook it covered.

Delicious paneer butter masala is ready to serve with parathas or rotis!