Paneer butter masala

"Paneer butter masala " is one of the most preferred and served dishes in  functions and parties held in India. This variety of cottage cheese dish is prepared in butter and cashew-nut  gravy. Enriched with the aroma of Fenugreek leaves(kasuri methi), this really is a try out dish...!!Tastes delicious with Naan....


This preparation is for 4 persons
Ingredients:

250 grams cottage cheese(paneer)
8-10 pieces of cashew nut
1 large onion
1 green chili
4 large tomatoes
1 teaspoon ginger garlic paste
1 tablespoon dry fenugreek leaves(kasuri methi)
1 teaspoon tomato ketchup
1/2 teaspoon cumin seeds(jeera)
1.5 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder(laal mirch)
1.5 cups milk
1/2 cup water
2 tablespoon ghee/butter(prefer butter)
Method:
Drain water from the soaked cashew nuts and ground them into a fine paste( use little water)
Grind the onion and green chili into a fine paste.
Wash and clean the tomatoes and ground them also into a fine puree.
In a kadahi (wok), heat the butter and add cumin seeds. When the cumin seeds starts to crack, add the tomato puree and ginger garlic paste. saute for 2-3 minutes on low-medium flame till it becomes little dry.

sauteing Onion and tomato puree 

Add the tomato ketchup and kasuri methi and blend well.
Add all the spices and mix them well too. Saute them nicely. Lower the heat.
Add the cashew paste, mix well with the ingredients.

Adding cashew paste

Add milk and water, let the gravy boil for 3-4 minutes
on low flame till the desired thickness appears. Add salt.

After adding milk+water and few boils

Finally add the cottage cheese into the hot gravy and remove from flame.

Garnish with coriander leaves and saffron strands.
Paneer butter Masala is ready!!
Optional notes:
The basic ingredients of the dish remains the same(i.e) cashew nut paste,onion tomato paste and milk. The only variation comes in the spice addition. Like i had added saffron strands finally for an exotic aroma.