Ingredients

• Paneer cubes - 250 g
• Beaten curds - 2 cups
• 1.5 tbsp - Ginger-garlic paste
• Tomatoes and onions - 4 or 5 each (for more gravy add more)
• Whole cloves, small cardamoms, cinnamon stick and bay leaf
• Tomato puree - 1 packet
• 2 tsp - Garam masala powder
• Kasoori methi - 3/4 pinches
• Salt
• Turmeric powder
• 2 tsp - Red chilli powder
• A little sugar
• Tandoor color
• Ghee - 4 or 5 tsp
• Cashew nuts or badam soaked in water for one hour - 20 pieces.

How to Make Butter Paneer

• For marinating the paneer:
• Mix the paneer cubes with curd, a spoonful of ginger garlic paste, a pinch of salt, red chilli powder and a pinch of garam masala powder.
• Add the tandoor colour if desired. Refrigerate overnight.
• For boiled onion paste:
• Boil the onions and tomatoes with one bay leaf, 3/4 cardamoms and a half a tea spoon of ghee in water.
• Cool the mixture.
• Remove the bay leaf. Add ginger garlic paste and the cashew nuts.
• Grind to a smooth paste.
• Grill the paneer until the ends are browned.
• Heat the ghee in a vessel, and add whole garam masala.
• Fry a little add turmeric powder, red chilli powder and garam masala powder and fry.
• Now add the tomato puree. Balance curd and cook till it thickens. Add the boiled onion paste and cook till oil separates.
• Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar.
• Now add the grilled paneer and cook for a few minutes. Add beaten fresh cream just before serving.
• Do not garnish with coriander leaves. Ready to serve.