Paneer Butter Masala - Close to Restaurant Taste

I finally got the perfect recipe for paneer butter masala. I always like panner butter masala and butter chicken masala. I have tried many versions from the net but never was satisfied. Even the ones using milk did not give me a satisfactory result. Then last week my sister in law Sangeetha told me this recipe and it turned out just perfect. Thanks to her for giving me such a keeper recipe.

Ingredients:

1.  Paneer - 1pkt (200gms)
2. Butter - 2tblsp
3. Red chilli powder - 1/2 tsp (adjust according to spicyness. I used homemade)
4. Kuzhambu masala thool - 1/2 tsp
5. Ginger garlic paste - 1 tsp
6. Fresh cream - 1tbsp
7. Honey - 1/4 tsp (optional)
8. Dried and crushed kasoori methi leaves - 2 generous pinches
9. Salt - as needed

To saute and grind:

1. Big onion - 1 chopped
2. Tomatoes - 4 small sized chopped
3. Cashews - 10no.s 

Method:

1. Heat kadai, add a tsp of oil and saute the onions, tomatoes and cashews till the tomatoes turn mushy like a thokku consistency.

2. Cool and grind to a smooth paste.

3. Melt butter in kadai, add the ginger garlic paste and saute till raw smell leaves.

4. Now add the ground paste with little water and simmer for about 5 to 7 minutes till raw smell leaves.

5. Add the masala powders, salt and little water and simmer for 2 minutes. Now add the cubed paneer, fresh cream and stir. Let the paneer cook for 2 to 3 minutes.

6. Dry roast the dried kasoori methi leaves, crush them and add 2 generous pinches. Dry roasting adds an enhanced flavour. Add in honey if needed.

7. Garnish with fresh cream and serve!

Notes:

1. Always choose red ripe tomatoes. It gives the color to the dish. I added 4 small tomatoes. Adjust according to tomato size.

2. You can add 1/4 tsp of garam masala too. I added kuzhambu masala thool for extra flvour. Its up to you.

3. Fresh cream gives a nice creamy consistency and enhanced taste.