Paneer Butter Masala

Try making this restaurant style paneer butter masala at home and it will be so delicious!!

Ingredients:(serves 4)

• Paneer - 200gm
• Onion - 2 
• Tomato- 3
• Cashews-  12 to 15
• Ginger Garlic paste - 1 tbsp
• Fresh/ frozen green peas or capsicum- 1/4 cup
• Turmeric powder- 1/4 tsp
• Kashmiri red chilli powder - 1 tsp 
• Chilli powder-  1/2 tsp
• Coriander Powder- 1 tsp
• Garam masala powder - 1 tsp
• Sugar - 1/2 tsp
• Dried fenugreek leaves(Kasthuri methi) - 2 tbsp
• Water - 1 1/4 cup
• Salt as needed
• Fresh cream - 3 to 4 tbsp(optional) or substitute with chilled milk

Directions:

1. Cut onions into 4 and boil in water for 10 minutes , cool down and grind it into a paste.
2. Slit tomatoes at their bottom and boil them in water for 10 minutes, cool down, remove skin and grind it into a paste.(Blanching process)
3. Soak cashews in hot water for 10 minutes and grind it into a paste.
4. Make ginger garlic paste ready.
5. Make all the four pastes are ready so that the work becomes easy. 
6. Heat a pan, add 3 to 4 tbsp butter.
7. Add the onion paste and sauté nicely until it leaves oil.
8. Add ginger garlic paste and sauté.
9. Add cashew paste and sauté.
10. Add the spice powders (Turmeric powder- 1/4 tsp, Kashmiri red chilli powder - 1 tsp , Chilli powder-  1/2 tsp, Coriander Powder- 1 tsp, Garam masala powder - 1 tsp, Sugar - 1/2 tsp) and mix well.
11. Add the tomato paste and sauté.
12. Add green peas, salt and 1 1/4 cup water and allow to boil for 10  minutes.
13. Cut paneer into slices and If using store bought paneer, put paneer in boiling water for 2 to 3 minutes and then drain it. This makes the paneer soft.
    
14. Now after 10 minutes, the curry has cooked well, add crushed dried fenugreek leaves and paneer and boil for 2 to 3 minutes.
15. Add 3 to 4 tbsp fresh cream to get restaurant taste.
16. If you don’t have fresh cream, add 3 tbsp milk, it also gives good taste.