Paneer Butter Masala Recipe

Ingredients: Paneer (Cottage Cheese) – 250 gms Tomato, medium – 5 Green chilies – 4 Ginger – 1 inch piece Bay leaf – 1 Coriander powder – 3 tsp Red chili powder – 2 tsp Garam Masala powder – 1 tsp Cashew Nuts – 10 to 12 Milk – ½ cup Kasuri methi – ½ tsp Sugar – 1 tsp Salt – to taste Butter – 2 tbsp Oil – 1 tbsp Instructions: Soak cashew nuts in ¼ cup warm water for 10 to 15 mins and grind to a smooth paste and keep aside. Cut the tomatoes roughly and transfer to a blender. Grind to a smooth paste and keep it aside. I did not blanch the tomatoes. Slit the green chilies lengthwise and remove the seeds. Cut the ginger into juliennes. Keep aside a few juliennes for garnishing. Cube the paneer and keep it ready. I used Malai Paneer, so I did not sauté the cubes in butter and used it as it is. Heat a pan with butter and oil together. Add slit green chilies and sauté till the color changes and becomes transparent. Add the ginger juliennes and sauté for a few more seconds. Add the tomato puree, sugar, a pinch of salt and mix well. Close the pan with a lid, leaving a small gap and let the puree cook over medium-low flame for 15-20 mins. This will prevent the puree from splashing out of pan. Mix in between at regular intervals. All the water moisture would have evaporated and the puree will look almost like a thick paste now. Add coriander powder, red chili powder, mix well and cook for 2 more mins. The mixture will further thicken and look almost dry. Add the ground cashew nut paste, mix well and cook for 5 mins. Add cubed paneer, milk, mix well and let it cook for 5 mins. Switch off flame and take off stove. Immediately add garam masala powder, kasuri methi, mix well and close the pan with a lid and let it rest for 5 mins for the flavors to merge well. Transfer to a serving bowl and garnish with ginger juliennes. Serve with hot phulkas, rotis or Naans along with sliced onions and lemon.