Paneer Butter Masala

Butter - 2 tbsp.

Cumin - 1 tsp

Onion – 2, pureed

Ginger Garlic Chilli Paste - 2 tsp

Tomato – 2, pureed

Tomato Sauce - 2 tbsp. (optional)

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Peas - 1 cup, (optional)

Cashew – ¼ cup, soaked in Water and ground to fine paste

Salt

Paneer - 2 cup, (fried in Butter - optional)

Cream - ¼ cup

Cilantro

Kasoori Methi Leaves - 1 tsp

Heat Butter in a medium pan.

Temper Cumin for 30 sec.

Add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomato Puree and Tomato Sauce; mix well. Cook closed until Oil Starts oozing out from the Tomatoes.

Now add Turmeric, Chilli, Coriander, Cumin Powder and Garam Masala; mix well.

When the Masala gives a nice aroma add Peas, Cashew Paste, Salt and 1.5 cup Water. Cook closed for 10 minutes.

Add the Paneer and cook closed for another 5 minutes or until Oil starts oozing out from the gravy.

Garnish with Cream, Cilantro and Kasoori Methi leaves.