Paneer Butter Masala

Ingredients:
250 gms Paneer (or Tofu), cut into 1-inch cubes
2 medium Onions, finely chopped
1 teaspoons chopped Ginger
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste

1. If you are using frozen paneer cubes, then defrost them.

2. Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts
with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to
prepare tomato puree.
3. Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and
bay leaf and saut until onion paste turns light brown for approx. 4-5 minutes.
4. Add green chilli and red chili powder and saut for 30-40 seconds. Add cashew nut paste.
5. Stir and cook for 2-minutes.
6. Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4
minutes.
7. Add coriander powder and garam masala powder and mix well.
8. Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for
approx. 4-5 minutes.
9. Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired
consistency of gravy.
10. Add fresh cream and Mix properly and turn off the flame.
11. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk
cream or cube of butter and serve.