Paneer Butter Masala

Ingredients:

• 250 gms Paneer (or Tofu), cut into 1-inch cubes
• 2 medium Onions, finely chopped
• 1½ teaspoons chopped Ginger
• 3-4 Garlic Cloves
• 3 medium Tomatoes
• 6-8 Cashew Nuts, soaked in water for 15 minutes
• 1 small piece of Bay Leaf
• 2 Green Chillies, slit lengthwise
• 1/2 cup Milk
• 2 teaspoons Kasuri Methi (dry fenugreek leaves)
• 1/2 teaspoon Garam Masala Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon or to taste Red Chili Powder
• 2 tablespoons Fresh Cream
• 2 tablespoons Butter
• 2 tablespoons Oil
• Salt to taste

Directions:

1. If you are using frozen paneer cubes, then defrost them.
2. Grind onion, ginger and garlic in a grinder and make a onion paste. 
3. Grind soaked cashew nuts with 2 tablespoons water to make a cashew nut paste. 
4. Blanch the tomatoes (put them in hot boiling water for 8-10 minutes and cover with a lid, drain and rinse them in normal cold water and remove skin) and blend them to prepare a tomato puree.
5. Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
6. Add green chilli and red chili powder and sauté for 30-40 seconds.
7.  Add cashew nut paste.Stir and cook for 2-minutes.
8. Add tomato puree and cook for 3-4 minutes or until oil starts to separate from the puree.
9. Add coriander powder and garam masala powder and mix well.
10. Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
11. Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
12. Add fresh cream.Mix properly and turn off the flame.
13. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.