Paneer Butter Masala

          This is a most popular and favoured Indian curry where Paneer (cottage cheese) is cooked in a thick tomato based creamy gravy. It has the richness of cashew nuts, cream and butter. This melt-in-the-mouth yummy side dish goes extremely well with naan, tandoori roti, kulcha, poori, jeera rice, pulao or plain biryani. So check out the step by step pictorial recipe to prepare it.

• 200 gms. paneer cubes 
• 1 onion, roughly chopped
• 2-3 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 3-4 tbsp. butter
• 1 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tsp. kasuri methi, crushed 
• 3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat 1 tbsp. butter in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          Add remaining butter and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the cream and give it a stir. Then add 1/2 cup water and salt and bring it to a boil. Now add the fried paneer and kasuri methi.

          Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves. Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                     Heat 1 tbsp. butter & sauté paneer cubes till light brown. Drain &
                     keep aside. 

                     Add remaining butter & temper with cumin seeds, cinnamon, cardamoms 

                     and cloves. Sauté for a few seconds. 

                                Add all dry spices & stir fry for a few seconds more. 

                       Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                                 Add the cream and give it a stir. 

                                Then add 1/2 cup water & salt and bring it to a boil. 

                                Now add the fried paneer and kasuri methi.

                     Cover & cook for 3-4 min. or till gravy thickens. Switch off flame &
                      add the coriander leaves. 

                                Serve as a side dish with any form of rice or Indian bread.