Paneer Butter Masala (Paneer Makhani)

Paneer - 250 g
Kalonji - 1/4 tsp
Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Fenugreek leaves - 1 tbls
Salt - 1 tsp
Sugar - 1/4 tsp
Tandoori colour - 1/8tsp
Tomato Puree - 1 &1/2 cup
Hot Water - 1 cup
Hot Milk - 1/4 cup
Oil - 1 tbls
Butter - 60 g

Onion slices - 1/2 cup
Garlic Flakes - 2
Ginger - 1 tsp
Cashew nut - 4 tbls
Poppy Seeds - 1 tbls
(Fry poppy seeds or soak it in water before grinding)

First, heat up the oil and butter in a kadai.
Add the onion paste to it and fry until the colour of it becomes brownish-gold.
Add tomato puree, cook at low heat until the oil is separated.
Add chilli powder, garam masala, salt, sugar, fenugreek leaves and fry for 3 minutes at a low heat and then add a cup of boiling hot water, and cook for another ten minutes till the gravy becomes thick.
Then add 1/4 cup of boiling hot milk and Fenugreek leaves. Cook at a low heat for another two minutes.
And cut the paneer into small cubes (fry in oil or boil in water for about five to ten minutes).
Finally, add the paneer to the gravy and cook for another two to three minutes. Transfer it to serving dish, garnish with coriander and whipping cream. Your paneer butter masala is now ready to be served.

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