Paneer Butter Masala
1 tbsp ghee
1 bay leaf
1 cinnamon stick
1 tbsp ginger and garlic paste
2 large onions, thinly sliced
8 large tomatoes, pureed
15 cashews, raw
1/2 cup water
1/2 teaspoon red chili powder
3 tsp Kashmiri chili powder
1/2 tsp turmeric powder
1 tsp garam masala
2 teaspoon sugar, adjust according to your taste
1 tbsp tomato paste
Salt or to taste
1/2 cup pouring cream
500 grams paneer cubes
2 teaspoons crushed kasuri methi (dried fenugreek leaves)
Fresh coriander, to garnish
Basmati rice, to serve
Heat the ghee in a large pan on medium heat. Add the bay leaf, cinnamon stick, cloves, and saute for a minute until fragrant.
Add the onion, ginger, and garlic paste and saute for 2 to 3 minutes until the onion is translucent.
Add the pureed tomatoes, cashews, chilli powder, garam masala, turmeric powder, and water and allow to simmer for 15 minutes.
Remove the pan from heat, remove the whole spices, and allow the tomato mixture to cool.
Transfer to a blender, and blend till smooth – Please allow the tomato mixture to cool properly before blending to prevent the mixture from exploding!
Add the tomato mixture back to the pan on medium heat, stir in the tomato paste and sugar, and allow to simmer for 10 minutes until slightly thickened.
Stir in the cream.
Add in the paneer cubes and allow to cook for 5 minutes.
Add the crushed kasuri methi, and mix to combine.
Garnish with fresh coriander and serve with basmati rice or naan. Enjoy!