Paneer Butter Masala

Paneer Butter Masala is a Popular Indian gravy with the main ingredient Panner (Indian cottage cheese).
It goes well with chapatti, paratha, or even any pulao. This Paneer masala is the restaurant type, which has a creamy and rich gravy. 

Ingredients
1 whole Paneer or approx 250gms
3 onions
4 tomatoes
1 tbsp Ginger garlic paste 
1 tsp Garam masala powder
1/2 tsp kasuri methi powder (Dried fenugreek leaves)
1 tsp chili powder
2 tsp coriander powder
3 tbsp cashews
Salt as required
Butter and oil
Fresh cream 3 tbsp
Cinnamon 1 inch, cloves-3, cardamon - 2 (for seasoning)

Method

• Add 2 tbsp of oil in the pan and shallow fry paneer cubes till it turns golden brown and keep it aside.
• Soak cashew in water for 10 mins and grind it to paste.
• Roughly chop the onions and boil in the hot water for about 6-8 mins, add the whole tomatoes in the boiling water and allow it to boil for 6 mins.
• Drain water and grind the onions. For tomatoes, remove skin and make it puree.
• In a pan add oil and onion paste and fry till it turns light brown in color.
• Then add the ginger garlic paste and fry till the raw smell goes off.
• Add the tomato puree and cook till the oil separates from the mix.
• Roughly powder the kasuri methi, just with your fingers, add the powdered kasuri methi, chili powder, coriander powder and garam masala powder. Add water and salt according to taste.
• Let it cook untill all the masala powders are well cooked, then add the cashew paste, cook for 10 mins and finally add the fried paneer cubes and fresh cream.
• Heat oil and butter in a separate small pan, add the cinnamon, cardamom, cloves, when it splutters add it to the gravy and garnish with fresh coriander leaves.

Note

• If you are very health conscious, you can reduce the cashew paste amount and avoid fresh cream, instead you can add milk.
• If you want a bit more spicy, add extra chili powder or grind green chili with onion and fry.
• If you don't have paneer at home, you can use Tofu (bean curd).