Paneer makhani kaju masala(paneer butter masala)

Any Indian restaurants are sure to list Paneer Butter Masala on their menu. One of the favorites of any Indian, this North-Indian curry is rich, creamy and pleasing to the eye with its bright orange-red color. The north indian specialty paneer butter masala is a Mouthwatering, quick to prepare and a perfect dish to serve on special occasions!

                                                                                                                                                                   

Ingredients:

Paneer – 250gm, cut into 1” cubes         

Onion – 1medium sliced

Chilly powder -1 tsp

Kashmiri mirch-1 tsp

Ginger paste -1 tsp

Garlic paste -1 tsp                                       

Tomato - 4 big, cut in to pieces

Fresh Cream – ¼ cup

Cashew nuts – 25gm ,fine paste

Garam masala – ¾ tsp

Honey – 1/2 tsp

Green cardamom powder-¾ tsp

Roasted Fenugreek leaves /Kasoori methi leaves -1 tsp

Salt to taste

Oil- 1tbsp

Butter – 2 tbsp

Milk-1/2 cup

Method:

• Heat oil in a non-stick pan and add sliced onion and sauté until translucent and soft (no need to brown the onions).Add tomatoes and cook till tender. Grind the sautéed onions and tomatoes to a fine paste and keep aside.
• Heat butter in a pan and add ginger and garlic paste and sauté for 5 minutes. Lower the heat and add chili powder and kashmiri mirch powder and stir well. Add tomato and onion paste and sauté well till the mixture becomes thick and oil starts separates from the masala.
• Add cashew nut paste, garam masala, cardamom powder ,honey and salt..Then add paneer pieces.  Add roasted kasoori methi crushed.
• Finally add cream and milk mix well and turn off the heat. 
• Serve hot with butter naan or rice.