Paneer Butter Masala - My Version
Ginger Garlic paste
5 or 6
Red Chilli Powder
Garam Masala Powder
In a pan , heat 1 tsp of butter and saute' onion . When it turns translucent, add ginger garlic paste.
Saute' till raw smell goes. Add tomatoes.
Saute' till tomatoes become mushy.
Let it cool down completely. Grind it along the cashews to smooth paste.
In the same pan add remaining butter. When it is hot crackle jeera seeds.
Then add ground onion tomato paste along with required water.
Add all spice powders.
Let it cook in medium flame thoroughly. Cover the pan as the gravy splatter.Check the gravy consistency. If you want thick or flowing decide now.Add salt.
Now add cubed Paneer. Mix thouroughly in the gravy .
Let it cook for 1 or 2 minutes. Before switching off the flame add kasuri methi by crushing in your fingers.
Switch off. Serve along with roti, or Vegetable pulao or any rice varieties.
After you cube the Paneer, immerse it in warm water till using it in gravy. Do not cook for long time in gravy. This ensures Paneer remains soft.
Kasuri methi is nothing but dried fenugreek leaves.
Adjust water content as you prefer the gravy consistency.