Ingredients

• Paneer – 250g
• Butter – 1 to 2 tbsp
• Red Onion – 1
• Small Onions – 4
• Tomatoes – 4
• Ginger – 1/2
• Garlic cloves – 6
• Dried fenugreek leaves – 1/2 tsp
• Cashewnuts – 5 to 10
• Cream – 3 tbsp
• Bay leaf – 1
• Cinnamon – 1
• Cardamom – 3
• Cloves – 3
• Garam Masala – 1 tsp
• Coriander seed powder – 1 tsp
• Red chilli powder – 1/2 tsp
• Coriander leaves – Few
• Salt – Required
• Oil – Required

How to Prepare

Total Preparation time: 30-35 minutes

1. Slice red onions and small onions, chop tomatoes, grate ginger and chop garlic grind them and make them like paste, chop coriander leaves separately and keep aside
2. Heat the pan with oil. Add onions fry them till it becomes golden
3. Then add tomatoes, salt then saute for 4 minutes till the tomato mixture become mushy
4. Add garam masala powder, coriander powder, red chilli powder, cashew nuts and fry them well for 5 minutes till it comes in from the side of the pan
5. After that turn off the flame, make it cool down and move to a blender and add 250 ml water and blend it well till it get smoother (you can use mixer for blending)
6. Take a pan, add butter and heats it
7. Add bay leaf, cinnamon, cardamom, cloves and fry for 2 minutes then add ginger garlic paste
8. Saute them for another 2 minutes till the raw smell goes off
9. And then add blended masala followed by red chilli powder and 120ml water
10. Mix it well and make them to boil for 10 minutes till it gets gravy consistency
11. Once it become thicker, add paneer and dried fenugreek leaves.
12. Mix it well and allow them to cook for another 3 minutes
13. Then add cream, stir it well, turn off the flame transfer it into a bowl
14. Finally garnish with coriander leaves
15. Now the amazing Paneer Butter Masala is ready to serve.