Paneer Butter Masala

Ingredients:

250 gmsPaneer(or Tofu) ,Cut into 1-inch Cubes , 2 medium Onions, finely chopped 1½ 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 sauté until onion paste turns light brown for approx. 4-5 minutes.
   

4. Add green chilli and red chili powder and sauté 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.
    

11. Mix properly and turn off the flame.
    

12. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.