Topic: Butter paneer

[Ghoulie]

Just got this off a Facebook curry buff - Stephen Mani

Paneer Butter Masala

250 g Paneer cubed
1 tbsp Ghee
2 Onions
3 Tomatoes
30g Butter
1 Bay leaf
3 Cloves
1 tbsp Ginger garlic paste
1 ? tsp Red chilly powder
3 tbsp Cashew nut paste
? tsp Dry fenugreek leaves
pinch Food color ( optional )
1 tsp Coriander powder
? tsp Turmeric powder
1 tsp Garam masala powder
2 tbsp Cream
Salt to taste
Coriander leaves

Method:
Heat a tbsp of ghee in a frying pan, saut? the paneer cubes till golden, drain and reserve.
Now add finely chopped onion and saut? till it is opaque, add chopped tomato and fry till soft.
Allow to cool and grind them to smooth paste.
Add 2 tbsp of butter to the fry pan and heat it, add the bay leaf and the cloves.
Add onion tomato paste and saut? till light brown, add ginger garlic paste.
Saut? for 2 to 3 mins, add red chilly powder followed by the cashew paste.
Fry for 5 minutes in low medium flame.
Add crushed fenugreek, coriander powder, food colour, turmeric powder, garam masala and salt.
Stir and let it simmer for about 10 minutes, add the paneer cubes and simmer for 4 to 5 mins.
Add a small cup of water and cook on low heat till you get the desired creamy consistency.
Remove from heat, stir in remaining butter and fresh cream.
Garnish with freshly chopped coriander leaves.