PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS –

Vegetable oil – 3 tbs

Onion – 2 small

Garlic paste – 1 tbs

Ginger paste – 1 tbs

Red chilli powder – 1 tea sp

Red ripe tomatoes – 2

Khus-khus /posto – 1 tbs

Magaz – 1 tbs

Cashew nuts – 1 tbs

Paneer – 250 gms

Milk – 1 cup

Sugar – 1 tsp

Salt – as per taste

Garam masala – 1 tsp

Kasoori methi – 2 tbs

Butter – 40 gms

Soak khus khus, magaz, and cashew nuts in ½ cup warm water for 15- 20 minutes and grind in mixure to a fine paste.
Slice onions thinly.
Blanch tomatoes, peel and make puree.
Heat oil in a pan add onion and fry till translucent

Now make paste of fried onion, return back to pan 

Add ginger paste, garlic paste and fry

Add red chilli powder and tomato puree, fry for 3-4 minutes

Now add khus khus, magaz and cashew nuts paste and fry till oil start separating

Now add milk, mix well

When it starts boiling, lower the heat add salt and sugar, now put in the paneer

Let it cook for 2 minutes and add garam masala

Add colour (if using) and kasoori methi (rub kasoori methi between palms to release its all flavours )

Turn off the heat, put in half of the butter and gently mix in the gravy

Transfer in a serving bowl and garnish with rest of the butter cubes.