PANEER BUTTER MASALA

PANEER BUTTER MASALAPaneer Butter Masala is one ofthe most popular vegetarian curries in Indian cuisine. It is made with paneer dunked in a thick rich creamy tomato gravy.INGREDIENTS:1.Paneer (Indian cottage cheese) -  200 gms2.Butter - 2 tbsp3.Cinnamon - 1 inch4.Cloves - 35.Cardamom  - 16.Bay leaves - 27.Onions - 2 Medium size8.Tomatoes - 2 Medium size9.Garlic ginger paste - 1 tbsp10.Cashew nuts Paste - 2 tbsp11.Garam masala powder - 1 tsp12.Coriander powder - 1 tsp13.Red chili powder - 1 tsp14.Turmeric powder - 1/4 tsp15.Salt according to taste16.Heavy cream - 3 tbsp17.Coriander leaves18.Dry fenugeek leaves (Kasoori methi) - 1 tspPREPARATION:1.Cut onions into cubes.2.Boil them in water for about 10 minutes.3.Drain the water and grind it into a paste.4.Make a cross cuts at the base of each tomato as it easier to peel the tomato skins off later.5.Boil a large pot of water.6.Add tomatoes to boiling water and cook for about fiveminutes.7.Remove tomatoes from the boiling water and put them into cold water.8.When the tomatoes are cool, peel and discard the skin. Chop roughly and blend to a smooth puree in a food processor.9.Soak cashew nuts in warm water for about 10 minutes and blend it to a smooth paste.10.Cut paneer into cubes and slightly them in ghee or oil.11.Soak them in salt water.12.Heat butter in a cooking pan. Add cinnamon, cloves, cardamom and bay leaves.13.Add garlic ginger paste.14.Add onion paste and cook till it turns golden brown.15.Add cashew paste. Cook few minutes till its raw smellgoes.16.Add tomato puree.17.After two minutes add red chili, turmeric, coriander, garam masala powder and salt.18.Cook on low flame for about 10 - 15 minutes, till oil floatson top of the gravy.19.Add paneer cubes, heavy cream and kasoori methi.20.Cook on low flame for 5 minutes.21.Garnish with coriander leaves and serve hot with rice, naan or roti.