Paneer Butter Masala

Initial Preparation:

1. Cut paneer into ½ inch cubes and shallow fry them in 1 tablespoon of butter.
2. Soak cashew nuts in ¼ cup of water for 20 minutes. Then make a fine paste and set aside.
3. Grind together the onion, ginger, garlic and make a fine paste. Set aside.
4. Prepare tomato puree(refer notes). Set aside.

Paneer Butter Masala Preparation:

1. Heat 4 tablespoon of butter in a deep pan, add green chilli, onion paste and sauté until it turns light brown in color.
2. Add the tomato puree and saute until the mixture becomes thick and starts leaving the sides of the pan on medium flame.
3. Add kashmiri chilli powder, coriander powder, turmeric powder and garam masala; Mix well and fry for 2-3 minutes.
4. Add milk, water, sugar and salt; Mix and cook until oil starts separating or for approx 3-4 minutes.
5. Add the fried paneer cubes, cashew nut paste, kasuri methi and cook until the gravy is thick.
6. Remove from heat, add in the fresh cream and mix well.
7. Garnish with chopped coriander leaves and serve hot with Naan, Roti etc.

Notes:

• If you like to have soft paneers, then soak them in hot water for 10 minutes after shallow frying.
• How to make Tomato Purée?
  • Remove the stem area from the top of the tomatoes, then make a cross-cut slit into the bottom of the tomatoes.
  • Boil a large pot of water, add the tomatoes and cook for 5-15 minutes.
  • Remove the tomatoes from the boiling water and put them into a pot of cold water. Leave them in the cold water for 5 minutes or until the skins begin to crack.
  • Peel the skins off the tomatoes if you do not want them in your purée and discard.
  • Cut the tomatoes in half. Remove the seeds and juice if you do not want those parts, this is optional.
  • Purée the tomatoes in a food processor.