Panner Butter Masala

Rich buttery tomato gravy with cottage cheese

Ingredients

1 medium onion

2-3 medium tomatoes

4 tablespoons cashewnuts 

red chilli powder 2 teaspoons

turmeric powder 1 teaspoon

1 teaspoon jeera seeds

ginger garlic paste 2 teaspoons

salt to taste 

kasoori methi/ dried fenugreek leaves 3 tablespoons

butter 2 tablespoons

oil 2 tablespoons

paneer 200 grams

2 tablespoon fresh cream for garnish

Method

Soak the cashew nuts for atleast an hour in hot water or for 3-4 hours in room temperature water. Once soaked grind to fine paste.

Put cross slits over tomatoes and boil in water for atleast 3-4 minutes then place in cold water. Now peel the tomatoes and grind to puree.

Grind the onion to fine paste.

Now that we are all set lets begin, heat 2  tblsp oil+ 1 tblsp butter and put in the jeera. When the jeera splutters add the onion paste and ginger garlic paste and fry well until oil separates. Now add in the cashew paste and  fry again and when oil separates add in the chilli powder and turmeric powder and fry for a minute then pour in the tomato puree and fry again until oil separates, now add in some water and boil until the gravy is a little thick. Once thickened add in the paneer cubes and kasoori methi and 1 tablespoon butter and let it cook for 3-4 minutes. 

Once the gravy is at a good consistency take off the heat and garnish with cream and serve with rotis.