Paneer Butter Masala

This is one of those dishes that everyone loves. Back in India, I was never able to replicate the same "restaurantish" color, flavor and taste in this dish - so we always ordered it when we went out dining. Now I have learnt this secret and the results are amazing. You have to try it to see it.

Ingredients:

400 gms Paneer, cut into 1 inch cubes
4 green cardomoms
1 big onion cubed
2 big Tomatoes cubed
3/4 inch Ginger
3-4 Garlic cloves
12-14 cashew nuts
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala
1/2 tsp Kitchen King Masala
1 tsp coriander powder
1 bay leaf - optional
1/2 Cinnamon piece - optional
3 cloves - optional
1 tblsp Kasuri Methi - This is the one that gives it that "restaurantish" taste
3 tblsp heavy cream
1 tblsp Oil / Ghee
Salt to taste

Serves: 4-6

Method:

• Heat oil in pan. Add onions and stir fry till onions get transluscent.
• Add ginger and garlic and fry another 30 sec
• Add Tomatoes and salt. Saute for a few minutes and cover till the tomatoes turn soft and mushy. Keep stirring in between.
• Add garam masala, coriander powder, cashew nuts, green cardomoms and red chilli powder.
• Stir fry till the masala turns aromatic - about 2-3 min.
• Turn off stove and cool completely. You can add a few ice cubes in it to cool faster.
• Transfer to a blender and make a smooth paste. Set aside.
• Heat a little oil in the same pan. Add bay leaf, Cinnamon stick and cloves. All these are optional.
• Add the blended onion-tomato paste. Check taste and add more red chilli powder for deeper red color.
• Pour a little water (about 1/2 cup) and mix well. Bring to a boil. Reduce to medium heat and cook covered till gravy turns to a thicker consistency. You can add more water depending on the consistency needed. This process splatters a lot - so keep the pan covered and also keep stirring so that it doesn't stick to bottom.
• Check taste and adjust salt/garam masala/kitchen king masala.
• Lower flame and add paneer. Add kasuri mathi after crushing it between your palms.
• Mix and cook covered for 2-3 min. Add cream in the end and turn off stove.

Tips

• You can shallow fry paneer pieces before you use them - if you like it that way.

• You can add milk and decrease the amount of cream.