Ingredients
- 1 tbsp. Oil
- 1 cups cubed onions, 3 medium (optional)
- 1.5 cups finely chopped tomatoes (3 large)
- salt as needed
- 10 to 12 cashew nuts
- 1 tsp. coriander powder
- ½ to ¾ tsp. garam masala powder
- ½ to ¾ tsp. kashmiri red chilli powder
- 1 ½ tbsp. Butter
- 2tsp garam masala
- 1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
- 250 grams paneer (2 heaped cups)
- ½ tsp. kasuri methi
- 3 tbsp fresh cream
Instructions
Heat a pan with oil, fry onions until they turn transparent.
Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
Add garam masala, coriander powder, cashews, red chili powder. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
When the mixture cools, blend it with 1 cup water in a blender to very smooth.
Add butter to the same pan, add garam masala and fry for one to 2 minutes
Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes. Let the gravy reach the desired consistency before you add paneer.
Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
Transfer butter paneer to a serving bowl and garnish with cream.