Paneer Butter Masala Curry / Paneer butter masala Dhaba style/ Paneer butter Masala with Kerala twist

Serves : 4

Time Required : 45 minutes

Ingredients:

Paneer,cubed -  500 gm

Onion,finely chopped - 2

Tomatoes - 3-4

Cashew nuts - 1/4 or more

Ginger Garlic paste - 3-4 tsp

Cardamom powder(Elakka) - 1/4 tsp

Turmeric powder - 1/4 tsp

Chilly powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Butter - 4 tsp

Fresh cream/ Thick Coconut milk - 1/4 cup

Kasuri methi leaves/dry fenugreek leaves - 2 tsp

Method of Preparation:

1. In a kadai add some butter and when it melts add onion saute for a minute,then add tomatoes and saute them for 2 mins then to this add cashew nuts and saute all for 5 mins or till the tomato skin is well cooked and mushy.

2. Now remove this from stove and let it cool in a plate. Then grind them in a blender to fine paste.

3. Then in a pan add some butter and saute ginger garlic paste till the raw smell is gone. Then add the paste to this and saute them for 10 mins till the gravy loses its raw smell.

4. In a separate pan add 2 tsp of oil and    fry them for a min.Then transfer them to a bowl that consist of hot water and let it stay till we add this to the gravy. This tip is very important because by transferring the paneer to hot boiling water it helps paneer stay soft in gravy.

5. Now see if the color is changing from mild orange to bright orange. At this time add turmeric,salt,chilly powder,garam masala,elachi powderand let it cook for 12 mins.

6. To this add paneer and let it cook off 3 mins. Then finally add the cream(if you don’t have cream , add thick coconut milk )and switch off. To this add dried fenugreek leaves or otherwise called"kasuri methi leaves" and stir for a min or two. Now our mouth drooling paneer butter masala is ready.

7. Then serve this with chappathi or porotaa or ghee rise.


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