Ingredients:
200 gms Paneer, cut into cubes
2 medium Onions, finely chopped
1 teaspoons chopped Ginger
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 cardoman
2 Green Chillies
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 teaspoon Coriander Powder
2 teaspoon Red Chili Powder
2 tablespoons Fresh Cream
2 tablespoons Butter
2 tablespoons Oil
2 tablespoons coriander leaves
Salt to taste
Directions:
Heat cooking oil and butter in a non-stick frying pan over medium flame.Quick shallow fry the Paneer. Keep it aside.Then put bay leaf,cloves,cardoman and then onion,ginger,garlic.saute well into light brown.After cooling grind in a grinder and make into fine paste. Grind soaked cashew nuts and green chillies (green chilli for more spicy) with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat butter and add onion paste and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add coriander powder and red chili powder and sauté for 30-40 seconds.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add garam masala powder and mix well.Add paneer cubes.
Add cashew nut paste.stir and cook for 2minutes.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface.
Add kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.
Mix properly and turn off the flame.
Garnish paneer butter masala with coriander leaves,milk cream or cube of butter and serve.
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