Paneer Butter Masala

Butter - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 2, pureed

Ginger Garlic Chilli Paste - 2 tsp

Tomato - 2, pureed

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, recipe below (fried in Butter - optional)

Cream - ¼ cup

Cilantro

Kasoori Methi Leaves - 1 tsp

Heat Butter in a medium pan. Temper Cumin seeds for 30 sec.

Add Onion paste and sauté until golden.

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

Add Tomato Puree; mix well and cook closed until Oil Starts oozing 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.