Paneer Butter masala

• Paneer - 300g
• Butter - 60g or 5 tblsp
• Onion - 1 large or 1½ medium
• Tomato - 4 small
• Tomato puree - 1 tsp
• Ginger-Garlic paste - 1½ tsp
• Oil - 4 tblsp
• Cream - 1 tblsp (optional)
• Cashewnuts - 25g (optional)
• Water - as required
• Salt - to taste
• Sugar - 1/2 tsp
• Coriander leaves chopped - 1/2 tblsp

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1½ tsp
• Garam Masala - 1/2 tsp
• Jeera (Cumin) powder - 1/2 tsp

1. Chop the onion and tomatoes.
2. Grind the cashewnuts.
3. Cut paneer into 2cm cubes.
4. Heat a wide 2-3 ltr frying pan and add 3 tablespoons of oil.
5. Add all the chopped onion; let it fry for about 7-8 minutes until translucent. Remove them from the pan with the slotted spoon and grind them when they are cold enough along with the chopped tomatoes.
6. Add rest of the oil, Ginger-Garlic paste and all the spice powders; saute for few minutes.
7. Add the ground onion and tomatoes and let them cook for about 4-5 minutes.
8. Add the paneer,sugar and butter. Let them cook in the masala on a medium heat without lid for about 4-5 minutes.
9. Add about 1/2 a cup of water; Once the masala starts to boil, reduce the heat to low, cover and cook for about 7-8 minutes.
10. Add the ground cashewnuts.
11. Add more water if needed and let it boil. Switch off.
12. In the end, add the cream and stir well.
13. Garnish with coriander leaves.

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