Paneer Butter Masala

INGREDIENTS

• 200gm Paneer
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 2 Medium Tomato, chopped finely
• 15-20 Cashews
• 1 Bay Leaf 
• 2-3 Cardamom
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• 1 Tspn Chilli Powder or as per taste
• 1 Tbspn Butter
• 1 Tspn Turmeric
• 1/2 Tspn Sugar
• 1 Tspn Kasuri Methi
• 1 Tbspn Milk
• Salt as per taste

METHOD

• Heat a pan and add the butter. When it melts, add the cumin seeds, cardamom and bay leaf.
• Add the onions and saute till golden brown. Add ginger garlic paste and saute till raw flavour goes away.
• Add the chopped tomatoes, turmeric, sugar and salt. Fry till tomatoes are pulpy and oil oozes out from them.
• Let it cool for a while. Then blend this masala with the cashews to a semi smooth paste.
• Empty this masala to the pan. Add a cup of water and bring to a boil. Add the milk. Simmer for a couple of minutes.
• Cut the paneer into cubes and add.
• Add the kasuri methi, chilli powder and garam masala. Mix well and simmer for another 5-6 minutes.
• Garnish with julienned ginger. 
• Serve hot with naan, roti or rice.