Butter Paneer Masala

For 4 to 6 servings

Ingredients:-                                      

250gm paneer (cut in cubes)

2 large onion

4 tomatoes (medium size)

1 tbsp ginger- garlic paste

4 green chillies chopped

2 tbsp paste of cashewnut

1 tbsp paste of poppy seeds

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp haldi

Salt to taste

2 bay leaves

1 stick of cinnamon

2 cloves

1 big black cardamom

2 green cardamom (elaichi)

Pinch of garam masala

3 tbsp butter

2 tbsp cream

1 tbsp tomato sauce

Chopped coriander

                                                       PROCEDURE:-

Boil onion and tomatoes, with small quantity of water, and grind it for paste. Now, soak paneer in hot water with salt and turmeric powder for 10 mins. Heat 2 tbsp of butter in a frying pan, add bay leaves, cinnamon, cloves cardamoms, green chilli and ginger-garlic paste, mix well, sauté for 2-3 mins. Then add onion and tomato paste, cook, till butter separates, now add red chilli powder, salt and paste of cashewnuts and poppy seeds. Cook for 10-15 mins, by applying small quantity of water, stir properly. Then add paneer into this gravy, cook for 5 mins on low flame.

Consistency should be semi-solid.

For tempering:-

Take a frying pan, heat butter add jeera, when jeera crackle, add tomato sauce and ½ tsp red chilli powder, cook for 1 min. Mix this tadka into paneer masala and 2 tbsp cream, stir well.

Garnish with chopped coriander. Serve hot.