Paneer Butter Masala (Paneer Makhani)
250 g fried paneer, cubes (cottage cheese)
1 onion, ground into a paste
1 inch gingerroot, ground into a paste
6 garlic flakes, ground into a paste
2 tomatoes, ground into a paste
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (kasoori methi)
2 teaspoons fresh cream
2 teaspoons cashew nuts paste
2 teaspoons ghee
1/2 teaspoon butter
1/2 teaspoon sugar
Salt to taste
in a pan heat the ghee until melted.
fry onion-ginger-garlic paste until it turns golden brown.
add the masala powders and sauté till the raw smell is gone.
add tomato paste and sauté for 5 minutes.
fold in sugar and kasoori methi.
add fresh cream and cashew nut paste.
cook on low flame and add paneer cubes and salt.
stir in 1/2 cup water and cover the pan.
cook for 3 minutes.
once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
garnish with cashew nuts and mint leaves.
Serve hot with naan or rotis or kulchas or parathas.