Paneer Butter Masala

  Simplest of all... Tastier.. Paneer Butter Masala. A quick to make recipe to go with your Roti, Naan or Chapathi. I also posted a photo of my output here. This photo is my first attempt. I will try do step by step snaps sometime in near future. Now let me jump straight onto the recipe without much talking.

Ingredients:

           Serving:  3 and a half :D ( considering a kid)

            Paneer cubes ( immersed in hot water) - 1 Handful
            Onion chopped - 2 big sized.
            Tomato sliced - 4 medium sized
            Ginger paste - 2 tbsp, Garlic paste -  2 tbsp - Or you can used Crushed ginger and garlic
            Spices:
                 Half a spoon each of - Corriander powder, Turmeric powder, Chilli powder, Cumin powder, Kitchen king masala
                 Bay leaves, Cloves, aniseed ( one or two of each)
           Cumin seeds
            Cashews - 10 nuts
            Milk - 1/4 Cup
            Salt to taste
            Butter - 250 g 

Way to go:



Make the puree:

•  Heat a spoon of butter in a kadai, and when it is melted and hot add the crushed garlic and crushed ginger and saute them slightly. 
•  Quickly add chopped Onions and fry in medium low flame until they turn pink/transparent.
•  Now add the sliced tomatoes and saute in medium low flame. Stir periodically to avoid the mixture getting burnt. Cook still tomatoes turn soft and mix well with onions. 
•  Turn off the heat and the mixture let it cool to room temperature.
•   Take a mixer or food processor. And grind the mixture to nice puree. You can litte water to get the puree consistency if required. Keep the puree aside.

Make the cashew paste:

•  Now in another jar, take the cashews and grind them into a thin paste with milk. Add water if required or you can add more milk to get the recipe richer. 

Blend it all with spices:

•  Take 1/4 cup of water, and mix all spices (Corriander powder, Turmeric powder, Chilli powder, Cumin powder, Kitchen king masala) with water and keep ready.
• Now take a fresh Kadai and heat one to two spoons of Butter, and when hot add bay leaves, Cumin seeds, Aniseed and Cloves and saute for few seconds in low medium flame. 
•  Now add the onion-tomato puree mixture to it.. 
•  Pour the spices mixed in water, and mix well and cook for three to four more mts. Add salt to taste. Ensure raw smell goes of, and spices blend well. 

One last step to get it:

•  Now add the cashew paste and mix well and cook for two to three mts. 
•  Adjust for the salt and consistency of the gravy with milk or with water to make it thinner if required.
•  Add the paneer cubes after draining them off the water they were immersed in thoroughly. Cook in low flame for one or two mts and then turn off the heat.

• Your tasty Paneer Butter Masala is ready to go with Chapathi, Naan, Roti or any dish of your choice.