Paneer Butter Masala

Paneer Butter Masala is a typical North Indian recipe wherein the Paneer(Indian Cottage Cheese) is cooked in a creamy tangy tomato based gravy.

Initially I had the assumption that we can enjoy this delicious recipe only in the restuarant, thinking that it must be a really tedious recipe.

One day I just gave a try at home and it turned out really delicious. Much to my surprise, it was quite a simple and easy recipe.

So guys...Here it goes...

Ingriedients:

2 Onions
1 Tomato
6-7 Cahewnuts
Butter - 2 tablespoon
Paneer - 300 gms (cubed)
Ginger Garlic paste - 1 teapoon
Cinnamon - small piece
Cloves - 2
Bayleaf - 1
Turmeric powder - half teaspoon
Chilli powder - 1 teaspoon
Cumin powder - half teaspoon
Garam masala - 1 teaspoon
Corainder powder - half teaspoon
Cream - 1 tablespoon
Water
Corainder leaves

Procedure:
1. Soak the cashewnuts in water for around 20 mins.
2. Grind the cashewnuts with 1 tablespoon water in the mixer and keep aside.
3. Fry the onions with one teaspoon oil. Once it cools down grind it in a mixer.
4. Also grind the tomatoes in the mixer and keep aside.
5. Take a vok, add 2 tablepoon butter. Next add the cinnamon, cloves and bayleaf.
6. Add the ground onions and let it cook for some time.
7. Next add the turmeric powder, chilli powder, cumin powder, corainder powder and garam masala.       Also add the ginger garlic paste.
8. Next add the chopped tomatoes and let it cook till the butter starts leaving the pan.
9. Next add the cashew nut paste.
10. Add the paneer and then add sufficient water around 1 cup.
11. Add 1 tablespoon cream.
12. Let it cook for around 10 minutes.
13. Garnish with chopped corainder leaves

Paneer Butter Masala is ready to be served.

Serve it hot with rice or chapati.