PANEER BUTTER MASALA

Preparation Method :

• Tomato Puree: Boil 8 cups of water in a pan. Add tomatoes.
• When the tomatoes are steamed, peel the skin and blend it in a mixie.
• Cut the paneer into cubes.
• Cut the onions and tomatoes finely.
• Puree the rest of the tomatoes.
• Slit green chillies.
• Cut the ginger finely.
• Beat the curd with a spoon without lumps.
• Grind the cashew nuts and khus khus.
• Cut the coriander leaves finely.
• Heat the butter in a heavy bottomed kadai.
• Add onions and fry till light brown.
• Add green chillies and ginger and fry.
• Add the tomatoes, when the tomatoes are cooked well, add the puree.
• Then add the curd, fresh cream, ground cashew nuts, khus khus, red colour, chilli powder and salt.
• Allow it to boil for 5 minutes.
• Then add the paneer cubes. when the paneer is done, add coriander leaves and kasoori methi.
• Remove from the heat and serve hot.
• Note: Do not boil paneer for long time otherwise it will become harder.