Ingredients for Paneer Butter Masala

• 3 medium size tomatoes (chopped roughly)

• 1 big onion

• 5-6 garlic cloves

• ½ inch ginger

• 10-12 cashews

• 1 green chilli

• 4 dried Kashmiri chillies

• salt to taste

• 250 ml (1 cup) of water

• 2 tbsp oil

• 2-3 tbsp butter

• 2 tsp dried fenugreek leaves

• 1 tsp Kashmiri chilli powder

• 1 & ½ tsp coriander powder

• salt to taste

• 1 tsp dried fenugreek leaves

• ¼ tsp cardamom powder

• 2 tbsp fresh cream (optional)

• 1 tbsp tomato ketchup

• 200 gms cottage cheese (paneer)

• for garnish

coriander leaves

Steps for Paneer Butter Masala

1. To begin, put a pan on the stove and toss in sliced onions, chopped tomatoes, garlic buds, ginger pieces, cashew nuts, green chillies, dried Kashmiri chillies and salt to taste.

2. Pour in a cup of water and mix well on high flame for a while.

3. Lower the flame and cover and cook for 10-15 mins until the tomatoes and onions are tender. Set aside to cool.

4. When the mixture cools down, grind it into a fine paste in the mixer.

5. Into the same pan, add in oil and butter. Once the butter melts, sprinkle 1tsp dried fenugreek leaves.

6. With the flame on low, add in Kashmiri chilli powder. Stir around for 10 seconds.

7. Add in coriander powder and a tablespoon of water. Also add in some salt. With the flame on low, stir and roast the spices well.

8. Pour in the prepared paste and a tsp of (dried, roasted and crushed) fenugreek leaves, cardamom powder and fresh cream. Stir and mix well.

9. Now, add in a tbsp of tomato ketchup and with the flame on high bring the gravy to a boil.

10. Next, toss in the cubed cottage cheese/ paneer pieces. Cover and simmer on low flame for 3-4 mins.

11. Garnish with some fresh coriander leaves. Turn off the flame and cover and let it rest for 15 mins. Serve.