Paneer Butter Masala

This next paneer based dish is a north Indian delicacy that is absolutely mouth-watering. This dish is rich in cream & tomato gravy, however I have gone easy with the butter. Best tasted when served with Indian bread but also goes well with fried rice!!

Ingredients

• 200 gms paneer cut into cubes
• 1 onion medium finely sliced              
• 8-10 cashew nuts
• 1 tomato finely sliced
• 1 tsp. tomato paste
• 1 tsp. chilli powder
• 2 tsp. Kashmiri chilli powder
• 1 tsp. ginger garlic paste
• 1 tsp. garam masala powder
• 1 tsp. kasori methi leaves
• 1 tsp. honey
• 1 capsicum cut into cubes
• 2 tbsp. Fresh cream
• 1 tbsp. butter
• 3 tbsp. veg oil
• Orange colour (optional)

Boil some water and add paneer cubes for 5-8 minutes.

In a non-stick pan, add 2 tbsp. oil; add onion and sauté till onions are translucent. Add tomatoes and cashew nuts till tomatoes are done.

Remove from heat and let it cool. Grind the mixture with ½ cup of water to a paste.

To the same pan, add butter and 1 tbsp. oil. Add chilli and kasmiri chilli powder and sauté for a minute. Add ginger garlic paste and sauté for a minute. Add the grounded paste and sauté for a while. Add the tomato paste.

Add honey, garam masala powder and kasoori methi leaves and stir. Add capsicum and paneer cubes; add ½ -3/4 cup water. Cover and cook for 5 minutes on a low flame. Check in between and stir. Cook till capsicum is cooked. (You can add colour at this point. I dint use because for the colour I have used Kashmiri chilli powder).

Add fresh cream and just bring to boil on a high flame. Remove from heat and garnish with cream.