North Indian Paneer Butter Masala

Paneer - As reqd
Tomato(ripe) - 500 gm
Onion(large) - 2 nos
Ginger-garlic paste - 2 tbsp
Cashew nut paste - 2 tbsp
Garam masala powder - 2 tsp
Butter - 4 tbsp
Kasuri methi - 1/2 tsp
CHILLY POWDER - 1 TSP
YOGURT/CURD - 2 TBSP
Sugar - 1/2 tsp
Coriander leaves - A few
Salt - As reqd
Cream - 50 ml (optional)

Method 

 1)Pressure cook tomatoes up to 2 whistles.

2)Remove the skin of the cooked tomatoes and make it into a puree.

3)Boil 1 onion and make it into a paste.

4)Chop the other onion length-wise.

5)Fry the paneer lightly and keep aside.

6)Heat 3 tsp of butter in a pan or a kadai.

7)Fry the chopped onion, until it turns light brown.

8)Add onion paste, ginger-garlic paste and cashew nut paste and stir for about 3 - 4 mins.

9)Add garam masala powder and stir for another couple of mins.

10)Add tomato puree, chilly powder, yogurt and kasuri methi and stir for about 5 mins.

11)Add paneer, sugar and salt to the mixture and stir for about 3 - 4 mins.

12)Garnish with 1 tsp of butter, cream and coriander leaves.

:-

* You can increase the quantity of water if you need more gravy.
* You can add 500gm tomato paste instead of tomatoes
* Alternately you can fry all the onions till light brown and grind to paste.