Paneer Butter Masala

Restaurant Style paneer butter masala (without cream or cashew paste )
By: Rani Arun

first time here with a recipe

Ingredients
1. Paneer-200gms,cut into cubes
2. Onion-2 large,thinly sliced
3. Ginger garlic paste-2tsp
4. Tomato-2 medium ,roughly chopped
5. Cumin seeds(jeera)-1/4tsp
6. Cardamom-2 nos
7. Kashmiry chilly powder-1tbsp heaped
8. Garam masala-1tsp+1tsp
9. Jeera powder-1/2tsp
10. Kasthuri methi-2tbsp heaped( it is dried leaves of methi (uluva) and is available in all supermarkets)
11. Oil-1tbsp
12. Milk-1cup
13. Butter-2tbsp
14. Salt
15. Wate-1 cup or more
16. Sugar-3/4tsp
17. Corinder leaves- less than 1/4 cup chopped

1. Heat oil in a pan. Add cumin seeds and cardamom.when it changes its color add ginger garlic paste and sauté for 2 min or till its raw smell goes.
2. Add thinly sliced onion and salt into this and cook until onion turns transparent and slightly brown.Add the chilly powder,jeerapowder and 1 tsp garam masala.(keep the remaining 1 tsp garam masala aside).sprinkle 1 or 2 tbsp of water and stir till the raw smell of powders disappears. Add the tomatoes in and cook till melts. Lastly add kasthuri methi.Swith of the flame
3. Allow the prepared masala to cool.Grind it into smooth paste by adding little water.
4. Pour it back into the pan ,add 1 cup of water and boil the gravy in medium flame till it reaches very thick consistency.
5. Add paneer and mix well. Pour 1 cup of milk. Heat till it reaches smooth thick gravy. Check for saltiness.Switch off the stove.
6. Add butter and sprinkle remaining garam masala,coriander leaves and sugar evenly .keep it closed for some time.
Enjoy this delicious curry with chappathi,naan etc..

Notes: If the curry turns too thick add little more water and just heat for few minutes.
Use only Kashmiri chilly as it gives right thickness and color to the gravy.If you want to use normal chilly ,then reduce its quantity.