PANEER BUTTER MASALA

INGREDIENTS:

Paneer	200 gms - cubed
Onion	1 medium – chopped
Tomato	2 large – chopped
Cashew nuts	6-8
Ginger paste	1 tbsp
Salt	To taste
Sugar	1 tsp
Red chili powder	½ - ¾ tsp
Coriander powder	1 tsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Oil	1 tbsp
Butter	1.5 tbsp
Bay leaf	1
Cinnamon stick	1-inch stick
Cloves	2-3
Cardamom	2
Cream	2 tbsp
Coriander leaves	2 tbsp - chopped

METHOD:

• In a pan, heat 1 tbsp of oil on medium-high heat.  Add chopped onions, 1 tbsp of ginger paste and saute until onions are translucent.
• Add the chopped tomatoes and cashew nuts. Saute until tomatoes are mushy.
• Add salt, 1 tsp sugar, ½ tsp red chili powder, 1 tsp coriander powder and ½ tsp garam masala powder to the onion-tomato mixture.  Cook for 1-2 mins and turn off the heat.
• Allow the onion-tomato- spice mix to cool down. Once it is cooled, grind the masala with ½ cup water into smooth paste.
• Filter the ground masala through a mesh sieve and keep aside. This will help to get a restaurant style smooth and silky textured gravy.
• In the same pan, heat 1.5 tbsp of butter on med heat. As butter melts, add bay leaf, cinnamon stick, cloves and cardamom.
• Saute until the spices are aromatic. Then add the filtered gravy to the pan. Add ½ cup lukewarm water to the gravy to adjust the consistency.
• Cover and cook until the gravy thickens and specks of oil ooze from sides.
• Add the cubed paneer pieces and 1 tsp of crushed kasuri methi. Mix well and cook for another 2 mins.
• Turn off the heat and add 2 tbsp of cream. Mix well and garnish with 2 tbsp of chopped coriander.
• Serve hot with roti or parathas.