Paneer Butter Masala

Ingredients

• 100 gms Paneer (Cottage cheese)
• 6 unit/count Cloves
• 3 unit/count Green cardamom pods
• 0.75 tsp Salt
• 1 tsp Red chilli powder
• 2 tsp Kasuri methi (Sun-dried fenugreek leaves)
• 0.75 tsp Garam masala
• 4 tbsp Oil
• 2 tbsp Butter
• 2 tsp Cream (Malai)
• 8.5 unit/count Onions (Small onions, cut into quarters)
• 5 unit/count Tomatoes (Medium sized, chopped)
• 6 unit/count Dry red chillies
• 0.125 cup Cashews
• 0.5 unit/count Bay leaves
• 1 tsp Ginger garlic paste

Instructions

1. 1In a pan, heat oil over medium heat. Add bay leaf, cloves, and green cardamom pods, and sauté for 30 seconds until aromatic. Add onions and cook until translucent. Stir in ginger garlic paste and cook until the raw aroma dissipates.
2. 2Add tomatoes and cashews to the pan and cook until the tomatoes become mushy. Allow the mixture to cool, then blend into a smooth paste.
3. 3In another pan, heat oil and butter. Add green cardamom pods and cloves, then pour in the prepared gravy paste. Reduce the heat to low and cook for 2 minutes.
4. 4Add salt, red chilli powder, and kasuri methi to the gravy. Mix thoroughly, cover, and cook on low flame for 5 minutes.
5. 5Stir in the cream and continue to cook on low flame, covered. Add garam masala and cook until the oil separates. Garnish with coriander leaves and serve hot.