Paneer Butter Masala

This dish a North Indian dish and one of the most popular dish in India. This dish stomach filler as it contains paneer, butter, etc. so diet lovers would like to avoid it but still I am sure they may not resist it.

Ingredients:

Paneer - 250 gms (cubed)

Fresh Cream - 3 tbsp

Kasuri Methi (Dry Fenugreek Leaves) - 1 tbsp

Sugar - 1 tsp

Ghee - 2 tbsp

Salt to taste

Coriander Leaves for garnishing

For Onion paste:

Onions - 2

Garlic Cloves - 3 to 4

Ginger - 1 inch

Cumin (Jeera) Seeds - 1 tsp

Cinnamon (Taj) Stick - 1 inch

Cloves - 3

Green Cardamoms - 3

Bay Leaf - 1

Poppy Seeds (Khus-Khus) - 1/2 tbsp

For Tomato Paste:

Tomatoes - 3

Cashews - 8 to 10

Garam Masala Powder - 1 tsp

Kitchen King Masala - 1 tsp

Dry Mango (Amchur) Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Red chilli Powder - 1 tsp

Method:

Grind the ingredients of onion and tomato to fine paste separately and keep aside till required.

Take 1 tbsp of ghee, heat in a pan, saute the paneer cubes in it till golden brown; now take 1 cup hot water add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10 to 12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 1 tbsp of ghee in a same pan, add onion paste and fry it for 7 to 8 mins. Stir continuously the paste so it doesn't stick in the pan. Add crushed kasuri methi and sugar, stir for another min. Now add tomato paste and stir well, let it cook for 5 mins. Stir occasionally.

Increase the heat to medium and add a cup of water, salt to taste and mix it well. Cover with lid and cook for another 5 mins. Now add the paneer cubes and fresh cream. Simmer the gravy and let it cook uncovered for another 5 mins.

Switch off the flame and garnish with coriander leaves. Serve hot with Roti or Rice. Enjoy...