Ingredients

• 250 g - paneer cubes
• 4 - large onions, grated
• 2 tsp - garam masala, crushed
• 1 tsp - dhania powder
• 4 - large tomatoes, chopped
• 2 tsp - cashew nut paste
• 2 tsp - poppy seed (posta) paste
• 2 tsp - kasuri methi
• 1 tsp - red chilli powder
• 1 tsp - haldi
• 1.5 tsp - salt
• 5 tsp - sugar
• 3 tsp - ginger garlic paste
• 2 cubes - cheese, grated
• 2 tsp - chopped coriander leaves
• 100 g - butter
• 50 g - ghee
• 2 cups - milk
• 2 tsp - raisins
• 2 tsp - fried cashew nuts

How to Make Paneer Butter Masala - Gravy

• Heat ghee in a frying pan.
• Add the grated onions to it and cook on medium heat for 3 mins.
• Add the crushed garam masala, butter and cook till the smell of raw onion is gone.
• Make sure that the colour of onion doesn't change. It should be white.
• Then add ginger garlic paste, dhania and again fry on low heat for 2 mins.
• Then add the dhania powder, haldi powder, salt and red chilli powder.
• Then add the chopped tomatoes and cook till the tomato is reduced to a pulp like consistency.
• Then add posta and cashewnut paste.
• Add paneer, kasuri methi, sugar and let it simmer on low heat for 5 mins.
• Add the raisins, then increase the heat and let it simmer for 4 mins stirring in between.
• Then remove from flame and immediately add the boiling milk.
• You may increase or decrease the quantity of sugar and salt according to your taste.
• Then add half the grated cheese and 1 tsp cashewnuts keeping the rest aside for garnishing.
• Garnish with chopped coriander leaves and fried cashewnuts.