DESCRIPTION:

Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India. 

PREPERATION:

Preperation time: 5 mins
Cooking time: 25 mins

INGREDIENTS:

-8 to 10 cashews 
-2 heaped cups tomatoes 
-200 grams paneer 
-1 tbsp. butter 
-2 green cardamoms / elaichi
-1 small cinnamon stick
-2 cloves
-1 green chili slit 
-1 tsp ginger garlic paste
-¾ to 1 ¼ tsp red chilli powder 
-salt as needed
-½ tsp sugar
-1 tsp garam masala 
-¼ tsp kasuri methi 
-¼ cup cream 

STEPS:

1. Add 2 heaped cups of tomatoes and 8 
 to 10 cashews ( soak in hot water for 
 5 mins ) in a blender jar and make 
 smooth puree.
2. In a pan add butter and heat it. Add
 slit chilli, 2 cardamoms, 2 cloves and 1  
 small cinnamon stick.
3. Add ginger garlic paste, when they 
 begin to sizzle. Saute until the raw 
 smell goes away.
4. Pour the tomato puree.
5. Cook until the tomato puree 
 thickens.
6. Add red chili powder and salt.
7. Stir and cook until it begins to leave 
 the sides. Add 1 tsp garam masala and ½ 
 tsp coriander powder. Mix and saute 
 for a minute or 2.
8. Add 1 cup water, sugar and mix. 
9. Cover and cook on a medium flame 
 until the gravy thickens.
10. Add paneer.
11. Sprinkle crushed kasuri methi. Stir 
 gently and cook on a medium heat 
 for 2 to 3 minutes.
12. Add ¼ cup of cream and cook until it 
 begins to bubble. 

Serve it hot with Indian flat bread - naan or roti.

Servings: 4-5