Paneer Butter Masala

Paneer Butter masala without adding milk cream...

Ingredients

Paneer - 200 g
Butter - 50 g
Cumin seeds - 1/4 tea spoon
Ginger Garlic paste - 4 tea spoon
Tomato - 3
Onions - 2
Garam Masala - 1.25 tea spoon
Coriander powder  - 1 tea spoon
Chilly powder -1 tea spoon
Cumin powder - 1 tea spoon
Turmeric powder -1/4 tea spoon
Curd - 1 cup
Cashew nuts - 50g
Salt to taste
Coriander and curry leaves - some

1. Boil some water and cook the tomatoes. Allow it to cool and peel the skin.

2. Blend them to make tomato puree..

3. Heat some butter in kadai and gently fry the paneer cubes. This is done to make them soft. Optionally we can also dip them in curd, in case you do not want to fry..

4. Chop onions and grind cashew nuts into smooth paste.

5. Heat the remaining butter in the kadai and add cumin seeds.

6. Add chopped onions and fry them til they turn brown. { Optional: Bit of cinnamon and cloves }

7. Add ginger garlic paste and fry them for 3 minutes.

8. Now add tomato puree to it and boil for few minutes till the raw flavor goes.

9. Add garam masala, cumin powder, coriander powder, chilly powder , pinch of turmeric and salt.

10. Add whipped curd slowly, and mix them well.

Note : Curd should be whipped otherwise it may form solids.. add slowly by mixing well..

11. Add some water and let this boil for few minutes.

12. Add smooth paste of cashew nuts and mix well. Allow it to cook for few minutes.

13. Now add paneer cubes, mix well and close with a lid. Allow it to cook for 5-10 minutes.

14. Once the gravy thickens, remove from flame and garnish with curry leaves and coriander leaves.

15. Can be served with chapati/Naan.