Paneer Butter Masala

Preparation Time: 15 minutes.
Cooking Time: 16 minutes.
Serves 3.

Ingredients :

1¼ cups paneer (cottage cheese) cubes
2 1/2 tbsp butter
2 tsp oil
1 cup chopped onions
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 small stick cinnamon (dalchini)
1½ cups chopped tomatoes
8 cashew nuts (kaju)
½ tsp coriander (dhania) powder
1 tsp chilli powder
1 bayleaf (tejpatta)
½ tsp ginger (adrak) paste
½ tsp garlic (lehsun) paste
½ cup milk
½ tsp Kashmiri red chilli powder
½ tsp garam masala
1½ tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste

For the garnish
2 tbsp finely chopped coriander (dhania)

Instruction :

1. Heat ½ tbsp of butter and oil in a deep non-stick pan, add the onions and saute on amedium flame for 2 t o3 minutes. 
2. Add the cloves, cardamom and sauté on a medium flame for 1 minute.
3. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the cashewnuts, coriander powder and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Switch of the flame and cool slightly, transfer to a mixer, add ¼ cup of water and blend till smooth. Keep aside.
6. Heat the remaining 2 tbsp of butter in a deep non-stick pan, add the bayleaf, ginger paste and garlic paste and sauté on a medium flame for 30 seconds.
7. Add the tomato-onion purée, milk, Kashmiri red chilli powder, garam masala and salt mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
8. Add the fresh cream and dried fenugreek leaves, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
9. Add the paneer, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
10. Serve immediately garnished with coriander.