Butter Paneer Masala/ Paneer Butter Masala/ Paneer Makkan Wala/ Buttery Cottage Cheese Curry/ Ricotta Cubes Curry

Sometimes you should step out of the calorie war zone to enjoy rich buttery foods! This dish is made of butter, cream, cashews. Too much eh? Fitfully to enjoy such fat is okay. After all, these are meant to eat, but in a disciplined way! Butter Paneer Masala is salient for vegetarians. I've seen from a child to a golden ager going crazy over it! Mainly this recipe is relished merrily due to its silky, velvety creamy, mild spice essence. Balancing the flavors is the key to this recipe. Gravy is buttery, creamy, slightly hits the sweet notes. So adjust the spices accordingly to your taste buds. One can add roasted chicken to this gravy and make Butter Chicken as well.

To Make This Recipe, You'll Need : 

Paneer	200 Grams
Tomatoes	4 Medium Sized
Onions	2 Medium Sized
Cashew nuts/ Kaju	15 – 20 Grams
Butter	3 Tablespoons + To Serve
Oil	2 Tablespoons
Kasuri  Methi/ Dried Fenugreek  Leaves Powder	1 Teaspoon
Ginger – Garlic Paste	1 Teaspoon
Cream	1/3rd Cup + To Serve
Garam masala Powder	½ Teaspoon
Green  Cardamom Powder/ Elaichi Powder	Less than ½ Teaspoon
Red Chilli Powder	1 ½ Teaspoon (or) To Taste
Salt	To taste
Red Food Color (Optional)	As required (No Pict)
Sugar (or) Sugar Substitute for Diabetics	1/4th Teaspoon (No Pict)

                                            
Method : 

1. To a pan add 1 Tablespoon of oil, followed by onions, tomatoes, and cashew nuts, and cook until done. 

2. Puree the cooked onion- tomato cashew mixture by adding enough water and straining the gravy.

3. Now, add butter to a hot pan, followed by oil, ginger garlic paste. Cook until its rawness is gone and add the Red chili powder, stir well.

4. To this add the strained gravy and cook for a minute.

5. Add the cream, salt, garam masala powder, cardamom powder, kasuri methi, sugar (you could also use ketchup), food color, and cook for a further minute or so. Check the gravy, adjust the seasonings if necessary.

6. Finally add the Paneer cubes, cook for a minute and you're done! 

7. Top the curry with extra cream and butter and serve with any Indian flatbreads.

* I have missed a click of adding the sugar. Make sure you add while you cook.

Enjoy!

   Notes: To make kasuri methi powder with kasuri methi leaves, simply dry roast them in a pan until it leaves a nice aroma. Rub these roasted leaves between your palms to make a fine powder.  

                                                                          Finally, 

                                              Eat well, Exercise well.                                                                  

                                 Thank you For Visiting Blessy's Kitchen :)