Paneer butter masala

Ingredients

• 200 gm paneer
• 1 onion
• 1 tsp ginger garlic paste
• 3 red tomatoes
• 1 tbsp ghee
• 1tbsp+ 1tsp butter
• as required Whole spices- green and black cardamom, cloves, bay leaf, cinnamon
• 5-6 cashews
• as per taste Salt,
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1 tbsp tomato ketchup
• 1 tsp kasoori methi powder
• 1 tbsp fresh cream + more to garnish

Steps

1. After putting 1 tbsp ghee and 1 tbsp butter into the wok, add all the dry whole spices.
2. Sauté the chopped onion well after adding it to the wok.
3. Once the onion is golden brown, add the ginger garlic paste. Follow with the tomatoes and cashews and sauté thoroughly.
4. After adding some water, cook the mixture well with the wok covered.
5. Lift out the mixture, leaving the whole spices behind, and blend it thoroughly in a mixer grinder.
6. Put 1 tsp butter in the same wok, followed by the blended paste. Stir in salt, all the powdered spices and tomato ketchup, mixing thoroughly.
7. Add some water to form the gravy, then simmer until it releases some oil.
8. Put the paneer cubes into the gravy and simmer for a minute.
9. Add kasuri methi and cream before turning off the gas. Serve hot alongside lachha parantha or whichever roti you prefer.