Paneer butter curry
400 grams Village Paneer cheese
1 big onion chopped roughly
A handful of cashew nuts soaked in water for 10 minutes
1 teaspoon grated ginger
1 teaspoons cooking oil
Finely chopped coriander leaves
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
½ teaspoon turmeric powder
3 tablespoons butter
1-inch cinnamon stick
1 small green cardamom
2 black peppercorns
Cut paneer into small cubes.
Boil 2 cups of water and add tomatoes. Let them cook on medium high heat for 10 minutes. Then remove the peels. Grind them into a smooth puree.
Grind the chopped onion using 3-4 tablespoons of water to fine paste.
Grind the cashew nuts using a tablespoon of water to smooth paste.
Heat butter in a saucepan. Once melted, add the cinnamon stick, 1 small green cardamom, 3 cloves and black peppercorns.
Fry on medium heat for few seconds until you get a nice aroma. Then add onion paste.
Saute for about 5 minutes on medium heat and add grated ginger garlic. Saute for a minute.
Add cashew nut paste and saute on medium heat until the raw smell goes away.
Add tomato puree and all the powdered spices like coriander powder, red chilli powder and turmeric. Don’t add in garam masala yet.
Cook until gravy is all dried up and starts leaving the bottom of the pan.
Add garam masala, mix and cook for a minute.
Add 2 teaspoons of oil on a skillet and arrange all the paneer cubes. Cook on medium heat until they are slightly browned.
Add the cubes into the tomato gravy and mix.
Stir in milk and coriander leaves
Simmer on low heat for 5 – 6 minutes
Sprinkle salt to taste and remove from heat
Enjoy with Indian Bread!