Paneer Butter Masala

Ingredients

• as required Whole spices
• 1 onion
• 1 tomato
• 8 cashewnuts
• 1/2 inch ginger
• 4-6 cloves garlic
• 1 tbsp oil
• as required Prepared masala paste
• to taste Salt
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp sugar
• 1/2 tsp black pepper powder
• 3/4 tsp curry powder
• 1/2 tsp garam masala
• as required Sprinkle Kasuri methi
• 1.5 tsp heaped stored malai
• (grinded smooth with little milk)
• 1 small block of butter
• 200 g sauteed Paneer
• 1.5 tbsp oil
• 200 g pressed paneer (diced)
• to taste Salt
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp oil
• 1 tbsp oil for sauteing
• as required water to adjust consistency

Steps

1. Heat oil in a pan and put in the whole spices. Add the onion, ginger, garlic, tomato and cashewnuts and sauté. Once the mixture loses its rawness, switch off the heat and let it cool. Grind it smooth, strain the masala paste and set aside.
2. Heat oil in a kadhai and add the prepared masala paste, followed by salt, turmeric, red chilli powder, black pepper and sugar.
3. Let it cook for a while, then add the curry powder and continue over low flame. Meanwhile, grind the stored malai with milk until smooth, or use ready-made fresh cream directly instead of homemade cream. In a mixing bowl, coat the diced paneer with salt, turmeric, red chilli powder and oil, mixing well. Leave it to rest for 10 minutes.
4. Heat oil on a grill tawa and put in the marinated paneer. Remove it when grill marks appear. Check the masala, which must now be cooked, then add the prepared cream and mix.
5. Keep cooking over low flame until all the flavors combine. Mix in the garam masala and Kasuri methi thoroughly, then add the sautéed paneer.
6. Mix gently, add water as and when needed, then put in a block of butter.
7. Mix thoroughly and turn off the heat. Cover and leave for some time, then mix gently and serve hot with roti, paratha, naan, rice or fried rice.