Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants. Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

Butter Paneer Masala Recipe

Ingredients:
250 gms paneer - cubed and saut in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis)
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashew nut paste
1/2tsp coriander pwd
Pinch of haldi (turmeric pwd)
1/2 tsp kasuri methi (dry fenugreek leaves)
Garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1 cinnamon)
3 tbsps butter
Salt to taste
2 tbsps fresh cream

1) Heat 2 tbsp of butter in a pan, add the onion paste and saut till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.
2) Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.
3) Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
4)Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.

Thanks to Shailaja