Paneer Butter Masala

Ingredients:

Paneer cubes - 1 cup

Butter - 4 tbsp

Tomatoes (medium size) - 3

Onions (medium size) - 2

Cashews - 1 tbsp

Poppy seeds - 1/3 tbsp

Ginger garlic paste - 1 tbsp

Cloves - 4

Cinnamon - half inch

Anise - small piece

Coriander powder - 1 tbsp

Red chilly powder - 1 tbsp

Garam masala - 1/2 tbsp

Turmeric - pinch

Salt - as per taste

Coriander leaves - 2 tbsp

Procedure:

1. Wash, clean and boil onions, tomatoes and set aside. Similarly soak cashews in warm water for some time.
2. Once they are cooled, grind them separately and set aside.
3. Now grind cashews, poppy seeds, cloves, cinnamon, anise together in to a fine masala paste.
4. Take a small kadai, heat 1 tbsp butter, add paneer cubes and roast them for one minute or until they alter their color.
5. Now take a skillet, heat 1 tbsp butter, add onion paste and stir well until it looses the raw smell.
6. Then add tomato paste and stir well for some time (until the oil oozes out from the paste).
7. Add ginger garlic paste followed by masala paste and saute for few minutes.
8. Add turmeric, red chilly powder, coriander powder, little water and cook for little more time.
9. Once the right consistency (gravy texture) is attained, add salt, garam masala and mix well.
10. Finally add roasted paneer cubes, remaining butter and mix gently.
11. Switch off the flame after 2-3 minutes, garnish with finely chopped coriander leaves, close the lid and let the gravy sit for some time.
12. Serve hot with rice, roti or naan. Relish the taste......

TIP: While preparing the masala paste, grind all the ingredients in to fine paste (so that the gravy remains smooth). Usually fresh homemade paneer remains too smooth. So after adding paneer cubes, do not apply pressure and mix gently with spatula (otherwise panner cubes get crumbled easily ). You can adjust the quantity of butter according to your taste.