Paneer butter masala is a punjabi dish that goes well with rotis and naans. Favourite dish not only for vegetarians but for non-vegetarians too.Such a rich recipe prepared with paneer(Indian cottage cheese),malai(cream) and cashews..

INGREDIENTS

200g paneer
4 tomatoes
2 onions(grinded to paste)
1 tsp ginger garlic paste
8 cashews(soak in water)
2 green chillies slit
1/2 cup milk
1 tbsp malai or fresh cream
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala powder
1/2 tsp kasoori methi(dried fenugreek)
1 tbsp oil
1 tbsp butter
salt top taste

TO TEMPER

1 bay leaf
1 small piece of cinnamon
2 cloves
1 cardamom

BLANCH THE TOMATOES TO MAKE PUREE

Bring a pot of water to boil.Add the tomatoes,after 2 mins switch off the stove and close the pot with a lid.After 10 mins remove the tomatoes from the pot,wash it under cold water,remove the skin and grind in a mixer to get puree.

METHOD

Cut the paneer into small pieces.Soak the cashews for half an hour and grind it in a mixer.Heat butter and oil in a pan,add the items under’to temper’and when it splutters add the green chillies,ginger garlic paste,onion paste and saute until the raw smell goes off.


Add the cashew paste and saute for 2 mins.

Add the tomato puree,coriander powder,turmeric powder,garam masala powder,chilli powder and salt and cook for 10-15 mins.


Add half cup of milk and stir continuously while adding to avoid curdling.

The gravy thickens and oil separates.

When oil separates add the malai and stir well.

Finally add the paneer pieces,kasoori methi and switch off the stove.

Serve them hot with roti,naan or chapathi.