Paneer Butter Masala (easy and simple)

Ingredients:

Paneer	200 gms
Kasoori methi	1 tsp
Milk	¼ cup
Kitchen king masala	½ tsp (optional)
Green Chillies	2 nos
Coriander leaves	few chopped
Oil	3 tbsp
Ghee	1 tbsp

Ingredients for Grinding:

Onion	1 medium
Ripe Tomatoes	3 medium
Ginger-garlic paste	½ tsp
Cashew	6 – 7
Cumin seeds	½ tsp
Turmeric powder	2 pinch
Red chilli/Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Fennel powder	½ tsp
Clove Cinnamon powder mix	3 pinch
(grind and mix equal quantities of clove and cinnamon together into a powder)
Garam masala powder	¼ tsp
Sugar	½ tsp
Salt	½ tsp
Oil	2 tbsp

Ingredients for Tempering:

Butter	1 tbsp full
Red chilli/Coriander powder mix	½ tsp

Method:

1. Cut Paneer into desired cubes. Take a bowl of water with little salt. Keep the Paneer soaked in this water for 10-15 minutes. Drain and keep aside.
2. Preparing for the masala. Chop Onion into thin slices. Cut Tomatoes into big cubes or pieces. Heat a kadai with 2 tbsp of oil. Add sliced onions and saute till translucent. Add remaining ingredients mentioned for grinding. Cook till tomatoes becomes soft. Now add 1/4 cup of water and mix well. Cover with a lid and cook in low flame for 8-10 minutes. Check inbetween. It should be a thick gravy like. Switch off the flame and allow to cool. Once cooled, grind into a smooth paste.
3. Now heat a kadai with 3 tbsp of oil and 1 tbsp of ghee (or you can use 2 tbsp of oil with 2 tbsp of ghee). Add ground paste and fry till oil leaves the sides. Add kitchen king masala and kasoori methi (crush kasoori methi before adding), following with 1/2 cup of water. Mix well, cover and cook for 5 minutes. Now add milk, mix and cook further for 2-3 minutes. If it is too thick, add little more water (careful while adding water. Gravy should remain semi-thick).
4. Now add Paneer cubes and mix gently. Cover and cook in low flame for 10 minutes or till Paneer becomes soft to touch. Then add chopped coriander leaves and gently mix. Now just place green chillies over the top of the gravy (give a very small slit near the stem). Do not mix. Keep the gravy in low flame till it get tempered.
5. Now tempering the gravy : Heat a small kadai or pan. Lower the flame and add butter. Once it completely melted, add 1/2 tsp of red chilli/coriander powder and fry for a second. Immediately pour over the gravy. Mix and cook for 2 more minutes. Switch off the flame and keep covered for 5 minutes and then transfer gravy into a serving bowl. Top with 2 tbsp of fresh cream if you wish.

Yummy Paneer Butter Masala is ready. Serve with hot rotis.

Tip: 

• If Paneer is taken out of fridge, bring it to room temperature and then soak in salt water.
• Green chillies are just to enhance the flavour. We need only flavour. So give a very small slit. Green chillies should not be cooked. Hence add at the finishing stage.