Paneer Butter Masala

Ingredients:

• 200g paneer / cottage cheese (cut into cubes)
• 2 medium onion (1 chopped + 1 make a paste)
• 1 cup tomato puree
• 2 tsp. ginger paste
• 2 tsp. garlic paste
• 1 tbsp cashew nuts (make a paste with 2 tbsp. milk)
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 2 tsp. coriander powde
• 1/2 tsp. shahi garam masala powder
• 1 tsp. kasuri methi
• 1/4 tsp. sugar
• 2 tbsp. butter
• 2-3 tbsp. oil + 1 tbsp. oil
• 1 tbsp. fresh cream
• 150 ml water
• Salt to taste

To temper:

• 2 cardamom
• 2-3 cloves
• 1" cinnamon stick

Making Procedure:

Heat 1 tbsp. oil in a frying pan and shallow fry the paneer (until the edges of the paneer turn slightly brown) and keep it aside.

Heat oil in a kadai and add all the ingredients of 'to temper' list. When it splutters, add chopped onion and fry it till transparent. Then add onion paste and fry till it becomes golden brown.

Add ginger-garlic paste and fry for 2 minutes on low heat or till the raw smell goes away. Add tomato puree and cook till it starts leaving oil.

After that add turmeric, red chili, coriander and shahi garam masala powder. Stir well and fry it for 2-3 minutes on low heat. Then add cashew paste, kasuri methi, butter, salt and sugar. Mix well and cook it for a minute.

Now add water, raise the heat and bring it to boil. When starts boiling reduce the heat to low and add paneer. Cook it covered for 4-5 minutes. Then add butter and fresh cream. Stir slowly and cook it for a minute.

Garnish with fresh cream and few coriander leaves. Serve with roti or tandoori roti.