Paneer Butter Masala | Everest Dairies

Everest Dairies Paneer Butter Masala

250g Everest Paneer,
2 tablespoons cashew OR 18 to 20 cashews
cup hot water for soaking cashews
4 to 5 medium size tomatoes OR 300g tomatoes OR 2 cups of diced tomatoes – pureed
2 tablespoons butter OR 1 tbsp oil + 1 or 2 tablespoon butter
1 indian bay leaf
1 inch ginger and 3 to 4 garlic – crushed or ground in a mortar and pestle
1/2 teaspoon red chili powder
1 1/2 cups water OR add as required
1 inch ginger – julienned, reserve a few for garnishing
1 teaspoon dry fenugreek leaves
1/2 to 1 teaspoon garam masala OR tandoori masala
2 to 3 tablespoons cream – optional
coriander leaves for garnishing – optional
salt as required

Heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
add ginger-garlic paste and saute till the raw aroma disappears.
add the tomato puree and stir well. cook for 5 to 6 minutes. then add kashmiri red chili powder and stir again. continue to saute till the oil starts to leave the sides of the tomato paste.
add cashew paste and stir well. saute the cashew paste till oil begins to leave the sides of the masala.
add water and stir. simmer on a low flame.
add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
add the paneer cubes and cook them for about a minute till they become soft.
don’t cook for a long time as the paneer will become dense.
lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.salt as needed