Paneer Butter Masala - Jean

Recipe by Jean Pereira

Ingredients:

200 gms paneer cubes

2 tbsp butter

1 1/2 tsp ginger garlic paste

1 tbsp kasuri methi

2 tbsp cream

2 tbsp chopped coriander leaves (for garnishing) *Optional 

To fry well together and then grind: 

1 tbsp oil

1 tbsp butter 

2 cardamom pods

2 bay leaves (roughly cut)

3 cloves 

1" cinnamon (cut into smaller pieces)

3 medium onions (chopped or sliced)

3 medium tomatoes (finely chopped)

1/2 tsp salt

1/4 tsp sugar

15 cashew nuts

3 tsp chilli powder

2 tsp garam masala powder

1 tsp coriander powder

1/2 tsp turmeric powder

Steps:

1. In a non-stick cooking vessel, heat oil and butter.
2. Add the cardamom,  cloves, cinnamon and bay leaves. Fry for about 20 seconds. 
3. Add onions and fry till it turns translucent. 
4. Add the chopped tomatoes, salt and a few drops of water. Cook covered for 8-10 minutes till tomatoes are mushy. Keep stirring in between.
5. Add the cashew nuts, sugar, coriander powder, chilli powder, turmeric powder and garam masala powder and mix well. Keep stirring for 2-3 minutes till you get an aroma. Turn off the flame.
6. Let this mixture cool then add it to a mixie jar with a little water and grind to a fine paste. 
   
   
7. In the same vessel, add butter. 
8. Add ginger garlic paste and fry on low heat for about a minute till the raw smell goes. 
9. Add the ground masala paste with the masala water (about 1/2 cup) and cook covered for about 2-3 minutes till the gravy thickens and the butter separates. Give it a stir in between. 
10. Add the paneer cubes and the kasuri methi and mix. Cook for about 2 minutes and turn off the flame. 
11. Add the cream and stir. 
12. Garnish with coriander leaves. 
13. ENJOY!