Paneer Butter Masala
INGREDIENTS
2 Cups of Paneer (Cubed)
3 Onions (Pureed)
2 Tomatoes (Blanched, Peeled and Pureed)
1 Tablespoon of Ginger Garlic Paste
1 Teaspoon of Coriander Powder
1 Teaspoon of All Purpose Curry Masala
1 Teaspoon of Red Chili Powder
A Pinch of Turmeric Powder
1/2 Teaspoon of Dry Fenugreek Powder
2 Tablespoon of Cashew Nuts (Grinded)
A Pinch of Mustard Seeds
2 Tablespoon of Butter
1 Tablespoon of Cream
DIRECTIONS
Heat the butter in a pan and add the mustard seeds. Once they pop, add the onion paste and fry for 2 mins. Then add the ginger garlic paste, chilli powder and the cashew nut paste. Saute for another 2 mins. Now add the pureed tomatoes, coriander powder, turmeric powder, kasuri methi, curry masala and salt. Stir well and leave on sim for about 5 mins. Next, add the paneer and let cook. If the gravy seems too thick, add little water and keep cooking for about 5-6 mins. Remove from fire, mix in the fresh cream if using and garnish with chopped coriander leaves.
