Paneer Butter Masala

Ingredients:

· Paneer (Indian cottage cheese) - 250 gms

· Ghee - 4 tbsp.

· Butter -  4 tsp

. Cream - 6 tsp

· Garam masala - 1/2 tsp.

· Milk - 1 cup

. Bay Leaf (tej patta) - 2

. Clove (Laung) - 2

. Cumin seeds - 1/2 tsp

. black pepper powder - 1/2  tsp

. mango powder (aamchoor) - 1/2 tsp

· Tomatoes – 2 medium sized (chopped finely)

· Cardamom – 2 (crushed)

· Cashew nuts – 10 (made into a paste)

· Onion – 3 (small and chopped into strips)

· Ginger - 1/2 inch piece (chopped finely)

· Green chilies – 1 (chopped finely)

· Salt to taste

Method:

1. Cut the Paneer into medium sized cubes and dip it in water (add some salt and turmeric powder in water).

2. Soak cashew nuts in warm water for 10 mins.

3. Heat 2 tbsp. ghee in a pan. Add cumin seeds, onions, ginger, green chili, cardamom, Clove (laung), tomato and soaked cashew nuts(drain all the water from cashew nuts). Fry for 3-4 mins and leave it to cool down.

4. Blend in a blender or mixer till smooth. If needed, you can add little water also.

5. Heat remaining ghee and add butter. Add bay leaves, cream and gravy. Keep frying till the color changes and oil separates out.

6. To this add milk, garam masala, salt black pepper powder, mango powder.

7. Boil to get a very thick gravy. Keep on low flame and cook for 5-7 minute.

8. Now add Paneer. Mix well and boil for 3-4 minutes on low flame again.

9. Garnish with chopped coriander, shredded butter and serve.