Paneer Butter Masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try and see the results:)

Ingredients:

125 grams paneer
1 tomato (grind to a fine paste)
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
2 tsp cashews paste
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
Coriander leaves
4-5 tsp butter
Salt to taste

Cooking Method:

Grind cloves, cinnamon to fine powder
Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
Grate remaining paneer and keep it aside
Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
Add tomato paste and simmer for 5 minutes.
Add cashews paste, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
Serve hot garnished with coriander leaves.