A Recipe - Paneer Butter Masala ( Paneer Makhani)

This one is for Tejal

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.