Paneer Butter Masala-Restaurent style Butter Paneer-Paneer Makhani

Preparation Time-30 Minutes
Serving-5

Ingredients:

• Paneer/Indian cottage cheese (Cut in cubes)-200 gm
• Tomato (chopped)-4 medium size
• Cashew (soak in water for one hour)-1/3 cup
• Green chill (chopped)-1 (optional)
• Chopped ginger-2 inch
• Garlic cloves (peeled)-12 to 15
• Kasuri methi (dry fenugreek leaves)-1 tsp
• Cinnamon stick-1 inch
• Fresh cream-2 tbsp
• Coriander powder-1 tsp
• Kashmiri red chilli powder-1 tsp
• Garam masala powder-1/2 tsp
• Butter-3 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan, add 1 tbsp of butter and let it melt.
• Add cinnamon stick, green chilli(optional), garlic, ginger and fry it for 30-40 seconds on medium flame.
• Add chopped tomato, fry the tomato for a minute on high flame.
• Turn off the flame and allow the fried tomato to cool down.
• Put the fried ingredients in a blending jar and blend it into thick smooth paste (do not add water).
• Stain the tomato puree and keep it aside for further use.
• Put the soaked cashew into the blending jar, add 4-5 tbsp of water and blend it into paste and keep it aside.
• Heat the same pan again, add butter and let it melt. 
• Add kashmiri red chilli powder in the melted butter and fry it for 10-15 seconds, keep stirring.
• Add the stained puree, stir it and let it come to boil on high flame.
• Add coriander powder, mix it and cover the pan, cook it for 2 minutes on medium flame.
• Add cashew paste, mix it and cover the pan, cook it for a minute on low flame.
• Add 1/4 glass of water, salt to taste and gently stir it.
• Add 1 tbsp of fresh cream and mix it in the gravy.
• Add paneer, stir it and cover the pan, cook it for 2 minutes on low flame.
• Add garam masala powder, mix it and cook it for a minute on low flame without cover.
• Roast the fenugree leaves on other stove  for 1/2 minute on medium flame.
• Rub the roasted fenugreek leaves on your palm and gently sprinkle it on paneer butter masala, mix it.
• Add 1 tsp butter in the paneer, cook it for a minute on low flame and turn off the flame.
• Garnish it with fresh cream and serve hot with Paratha, Naan, Kulcha, Roti

Note: Panner butter masala is usually a little sweet in taste, do not add green chilli if you like it to be sweet.