PANEER BUTTER MASALA
Heat 1 tablespoon oil in a pan and add 2 green cardamoms. add 1 cup cubed onions & fry stirring often until they turn transparent to light pink
Next add 1½ cup tomatoes & ¾ teaspoon salt. Saute for 3 minutes. Cover and cook till the onion & tomatoes turns soft & completely mushy.
Next add in ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder, 12 cashew nuts, ¾ to 1 teaspoon red chili powder & ¾ teaspoon sugar
Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.
Transfer to a blender with 1 cup water. Blend to a smooth puree.
filter it through a strainer to another bowl
Heat 1½ tablespoon butter in a pan.
Add the whole spices and saute 1½ teaspoon ginger garlic paste for 1 minute.
Pour the blended onion tomato puree. Add more chilli powder if you prefer
Pour ½ cup water & cook on a medium heat until thick and cooked.
Add 200 to 250 grams paneer and 1 teaspoon crushed kasuri methi.
cover and cook on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream. Garnish with coriander leaves.
Serve paneer butter masala with Naan, rice, Roti or paratha