Paneer Butter Masala

Ingredients

• 3 big tomatoes 
  
• 250 g paneer - cubed
  
• 1 big onion
  
• 1 bay leaf
  
• 2 cloves
  
• 1 tbsp ginger-garlic paste
  
• 1 tsp red chilli powder
  
• 2 tbsp cashew nuts
• 1 tbsp Almonds 
  
• 1/2 tsp turmeric powder
  
• 1 tsp dhania powder (dry coriander powder)
  
• 1/2 tsp kasuri methi (dried fenugreek leaves)
  
• 2 tsp garam masala powder
  
• salt - to taste
  
• 3 tbsp butter
  
• 3 tbsp fresh cream
  
• 1/2 tsp Sugar
  
• fresh coriander - chopped for garnish

Method

1. Skin the onions, wash the tomatoes and blanch them in hot boiling water for 10 mins. Drain and let it cool to the room temperature;
2. In a blender, add blanched onion & tomatoes, cashewnuts, almonds, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, sugar and salt; blend into a smooth sauce. Strain the sauce and keep it ready;
   
3. Melt 2 tbsp of butter in a fry pan, when melted saute the bay leaf, and cloves for about 20 seconds. Add the blended & strained sauce, let it simmer; 
4. Now in another pan melt the remaining butter and stir-fry the paneer till golden brown. (this is an optional step);
   
5. When the sauce starts boiling, add in the fried (or freshly cubed) paneer; This is the stage where you check for the salt & spice levels and adjust if needed.
6. Add the garam masala powder, adjust the sauce consistency if needed by adding a small cup of water and let it cook for about 15 mins or till oil slightly separates on the sides. Stir in the fresh cream and leave it to foam a little (3 to 5 mins).
7. Garnish with fenugreek & coriander leaves.

Serve the paneer butter masala with roti, or a simple jeera rice

Tips: Adding saffron to paneer butter masala at the end enhances the flavour!