Paneer cubes 1 cup Tomato 2 Cashew nuts 10 Milk 1/2 cup Yogurt 2 tblsp Red chili powder 1 tsp Coriander powder 1/2 tsp Jeera powder 1/2 tsp Garam masala 2 pinches Kasoori methi 2 pinches Salt to taste Oil 2 tblsp Butter 1 tsp (optional)
Grind the tomatoes into puree. Or you can use store bought tomato puree too. Check out home made tomato puree recipe.
Soak the cashews in 1/4 cup of hot milk and soak 2 paneer cubes in warm water. Soak for 15 minutes. Grind the cashew and paneer cubes together into a fine paste. Use the milk while grinding the cashews. Add the remaining milk(no need to boil) to this and mix this well.
In a bowl add the yogurt, red chili powder, coriander powder, jeera powder, salt and garam masala. Mix well with a spoon.
In a pan add oil and add the tomato puree . Cook this for 2 minutes. Be careful as the tomato puree will splutter. Keep the flame low. Add the yogurt masala mixture too.
Mix well and cook it leaves out oil. Now add the paneer cubes to this.
Add 1/2 cup of water to this and cook it for 5 minutes in a medium low flame. Now add the cashew milk mixture. You can replace this with 3 tblsp of fresh cream too. Keep the flame low and add the crushed kasoori methi . Mix well and switch off the flame.
Garnish with some coriander leaves.Add a tsp of butter to this when it is hot. Paneer butter masala is ready to serve.
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