Paneer Butter Masala

Ingredients:
Paneer - 250 gms
Onions - 2 big
Tomatoes - 3 big
Ginger - 2 inches
Garlic - 4 cloves
Cashews - 10 Nos
Milk - 100 ml
Butter - 2 tbspns
Red Color - a pinch
Salt - acc to taste
Sugar - 1/4 tsp
Chili powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
For Garnishing:
Onion - 1 medium
Green Chilies - 2 slit lengthwise


Method:

For the gravy; cut onions, ginger, garlic and grind to a fine paste. Remove and then make puree of tomatoes. Grind the cashews coarsely.

Then take the ingredients kept for garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chilies.

Heat required amount of butter in the cooking pan. Fry each of the above ingredients. Onions should be crispy. Paneer should be fried to light golden color. Keep these aside.

Take the pan that's already used for frying, add 1 tbspn of butter, fry the onion paste. Sauté well to ensure it does not get burned.

Once its cooked well, add chili powder. Cook till oil comes out, simmer the flame. Add milk slowly and cook for 5 mins. Then add coarsely ground cashews.

Then add tomato puree, cumin powder, salt, sugar, garam masala, red colour. Bring to boil. Add required amount of water. Let it cook on high flame for few mins.

Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.