Paneer Butter Masala

Ingredients (1 cup = 300 ML)

For masala paste (gravy)

• 2 tbsp unsalted butter
• 1 large sized onion roughly chopped
• 2 large sized tomato finely chopped
• 5 tsp ginger - garlic paste
• 1 tsp Kashmir chili powder / lal mirch powder
• ½tsp coriander powder / daniya powder
• ½tsp turmeric / haldi
• ¼tsp garam masala
• 17 whole cashews

other Ingredients:

• 1 tbsp unsalted butter
• 1 bay leaf / tej patta
• 3 cloves / lavang
• 1 inch cinnamon stick / dalchini
• salt to taste
• ¼cup coconut  milk
• 12 pieces paneer / cottage cheese
• 1 tsp kasuri methi / dry fenugreek leaves

Instructions

Firstly in large kadai heat butter and sauté onions and ginger-garlic paste, and further add tomatoes, Kashmir chili powder, coriander powder, turmeric / haldi, cashews. Saute till they  turn mushy cool completely and blend to smooth paste without adding any water.

Furthermore, heat butter and sauté bay leaf, clove (lavang) , ginger - garlic paste and cinnamon stick and also add additional turmeric and chili powder and sauté on very low flame for 15 seconds. Further add prepared onion and tomato paste and sauté 5 minutes. Additionally add coconut milk and salt to taste mix well. Saute 5 minutes or till the raw smell of spices disappears then add cubed paneer pieces and coat the gravy by mixing gently. Then cover and simmer for 5 minutes boil, finally, paneer butter masala ready to with roti or chapati.