Paneer Butter Masala

Paneer Butter Masala is a delicious Punjabi dish, which is quiet popular in most of the northern part of India, the word paneer means to Indian cottage cheese which is prepared with thick milk and vinegar or lemon juice..This paneer butter masala is also called as Paneer makhani, my preparation of paneer butter masala goes for an easy and but not a quick preparation, yea this paneer butter masala takes a bit time consuming for making out onion puree, tomato puree and cashew paste but once all ur ingredients are ready, this masala will turn out quickly and prefectly awesome..I can eat paneer butter masala anytime almost every day, but the cream and cashew paste used to prepare this masala makes me little freaky anyhow its such a rich and delicious dish, we are die hard fans of this gravy thickened by using onion puree, tomato puree, cashew paste and cream..Needless to say that this paneer butter masala suits very well as side dish with Naan, rotis, parottas or with chapathis..

2cups Paneer cubes

2nos Onions (chopped)

4nos Tomatoes

1tsp Ginger garlic paste

2nos Green chillies (slit opened)

1/2tsp Red chilli powder

1/2tsp Turmeric powder

1cup Milk

10nos Cashews

1tsp Garam masala powder

3tbsp Butter

1/2cup Cream

1/2tsp Shah Jeera or Fenugreek seeds

2tbsp Kasturi methi (dry fenugreek leaves)

2tbsp Coriander leaves (chopped)

Oil

Salt

Cook chopped onions for 10minutes in high in microwave oven, meanwhile heat the milk and soak the cashews in warm milk,boil the tomatoes in water for 5 minutes, remove from water and dip them in cold water, remove the skin and blend the tomatoes as puree...Grind the soaked cashews with quarter cup of milk as fine paste, grind the cooked onions as puree and keep aside...Toast the paneer cubes in butter on both sides until they turns slightly brown and let them in hot water to make them soft..

Now heat enough oil and butter, fry the shah jeera and saute the slit opened green chillies, onion puree, ginger garlic paste and cook everything in simmer until the raw smells goes away, add the kasturi methi, turmeric powder, garam masala powder,red chilli powder and tomato puree to the cooking masalas, saute everything again for few more minutes...finally add the cashew paste, remaining milk,paneer cubes to the masalas and cook again for few minutes, finally add the cream, chopped coriander leaves and put off the stove..

Serve hot !!!!