Butter Garlic Paneer Masala

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Ingredients:

500 gms paneer cut in medium size cubes

50 gms + 35 gms butter

30-35 big garlic cloves

2 nos green chillies

3 big tomatoes roughly chopped

2 big onions roughly chopped

100 gms cashews

1/2 cup thick fresh cream

1 tsp garam masala

1 tsp coriander powder

1 tsp jeera/cumin powder

1 tsp kashmiri red chilli powder

1 tsp tikhala red chilli powder

1 tbsp kasuri methi

chopped coriander leaves

Salt as per taste


Marination:

180 gm hung thick curd

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp coriander powder

1 tsp jeera/cumin powder

1 tsp kashmiri red chilli powder

1 tsp tikhala red chilli powder

1 tbsp kasuri methi 

1/2 tsp pounded cloves

Salt as per taste


Recipe:

1. In small bowl add cashews and soak the same for about 2 hrs.

2. In a mixing bowl, add curd. ginger-garlic paste, salt, garam masala, chilli powders, cumin and coriander powders, kasuri methi and cloves powder. Add salt as per your taste. Mix well.

3. To this add the paneer cubes and marinate for an hour long.

4. After an hour, in a pan add the marginated paneer and stir well. Cook for 5-10 mins on medium flame till it turns golden brown and soft from all the sides. Remove and keep it aside.

5. Now in the same kadai, add 50 gms of butter. Add garlic cloves, green chillies. Stir for 1-2 mins on medium flame until garlic turns golden brown in color.

6. To this add chopped onions and fry till its soft and translucent.

7. Finally add chopped tomatoes to it. Cover and cook for 5-7 mins till tomatoes are soft and mushy.

8. Cool the mixture and blend the same to a smooth puree.

9. Blend the soaked cashews to smooth paste.

10. Take a kadai, heat 35 gms of butter, add the gravy puree to the same and stir well.

11. Once heated, add the fresh cream and blended cashew paste to the same. Stir and mix well.

12. To this add garam masala, chilli powders, cumin and coriander powders, kasuri methi. Add salt as per your taste. Mix well.

13. Cover and cook for 5-10 mins on medium flame. Later add the sauted paneer to the gravy and mix well.

14. Again cook the same for 2-3 mins more. Garnish the gravy with coriander leaves.

15. Ready to serve with hot rice, phulkas, naan.


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