Paneer Butter Masala

Ingredients

Paneer (cottage cheese) :200 grams
Butter : 5 tbsp
Oil 1 teaspoon
Bay leaves : 2
Cloves : 2
Cinnamon : 2
Green cardamom : 3
Whole black pepper : 4
Dried red chillies :2
Coriander seeds crushed : 2tbsp
Onion sliced : 1
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Coriander powder : 2 tsp
Red chilli powder : 2 tsp
Turmeric powder : 1/2 tsp
Cashew nut paste : 2 tbsp
Tomatoes chopped : 2-3
Salt : as per taste
Kasoori methi crushed :1 tsp
Fresh cream : 3 tablespoons

Method

1.Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep   the paneer pieces soft.

3.Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, green cardamom,cinnamon, whole black pepper,red chillies and half of the   crushed coriander seeds. Sauté for half a minute till fragrant.

4.Add onion and stir-fry for until golden in colour and then add ginger-garlic paste. Cook for another few minutes. Add coriander powder, red chilli powder and chopped tomatoes. Cook on high heat till spice  mix separates and the oil leaves the sides of the kadai.

5.Add the cashew paste and mix well. Fry for another 2 minutes. Add butter if needed. Now add half a cup of water slowly while stirring. Add salt.

6.Check the right consistency of the gravy .Now add the paneer cubes and cook covered on low heat for 3-4 minutes.

7.Sprinkle crushed kasoori methi and mix well.

8.Now add fresh cream.Do not let the gravy boil. Keep the flame in low for 1 min and mix well. Switch off the flame.

9.Garnish with fresh cream and butter and serve hot.