PANEEER BUTTER MASALA

INGREDIENTS
FOR ONION TOMATO PASTE:
2 TSP OIL
1 BIG ONION, SLICED - 150 Gms
1 INCH GINGER - 20 Gms
6 CLOVE GARLIC - 20 Gms
2 BIG TOMATO, CHOPPED - 225 to 250 Gms
10 CASHEW / KAJU
OTHER INGREDIENTS:
2 TBSP BUTTER - 2 CUBES
2 PODS CARDAMOM
1 BAY LEAF
¼ TSP TURMERIC
1 TSP KASHMIRI RED CHILLI POWDER
¼ TSP GARAM MASALA
¼ TSP CUMIN POWDER
1 CUP WATER
½ TSP SUGAR
1 TSP SALT
2 TBSP CREAM - 25 Gms
20 CUBES PANEER / COTTAGE CHEESE - 250 Gms cut in 1.5 Inch Cubes or give Modern Paneer Block repacked without cutting
2 TBSP CORIANDER, CHOPPED - 15 Gms
½ TSP KASURI METHI, CRUSHED - 5 Gms
¼ TSP GARAM MASALA
INSTRUCTIONS
FIRSTLY, IN A LARGE KADAI HEAT 1 TSP BUTTER AND 1 TSP OIL.
SAUTE ONION, GINGER AND GARLIC UNTIL IT SHRINKS SLIGHTLY.
NOW ADD TOMATO AND CASHEWS A MINUTE.
COVER AND COOK FOR 10 MINUTES OR UNTIL TOMATOES TURN SOFT AND MUSHY.
COOL COMPLETELY AND TRANSFER TO THE BLENDER.
BLEND TO SMOOTH PASTE ADDING WATER IF REQUIRED.
IN A KADAI HEAT BUTTER AND SAUTE CARDAMOM AND BAY LEAF.
KEEPING THE FLAME ON LOW ADD ¼ TSP TURMERIC, 1 TSP CHILLI POWDER, ¼ TSP GARAM MASALA AND ¼ TSP CUMIN POWDER.
SAUTE UNTIL THE SPICES TURN AROMATIC WITHOUT BURNING.
ADD IN PREPARED ONION TOMATO PASTE AND SAUTE WELL.
SAUTE UNTIL OIL SEPARATES FROM SIDES. ADD 1 CUP WATER, ½ TSP SUGAR AND 1 TSP SALT.
MIX WELL ADJUSTING CONSISTENCY AS REQUIRED.
ALSO, ADD 2 TBSP CREAM AND MIX WELL. NOW ADD CUBES OF PANEER AND MIX GENTLY.
COVER AND SIMMER FOR 10 MINUTES OR UNTIL FLAVOURS ARE ABSORBED.
FURTHER ADD 2 TBSP CORIANDER, ½ TSP KASURI METHI AND ¼ TSP GARAM MASALA. MIX WELL.
FINALLY, ENJOY PANEER BUTTER MASALA WITH ROTI OR NAAN.