Method:

• Start with taking out the paneer. If using frozen paneer, firstly defrost the same.

• Grind two chopped medium onions, 1 ½ chopped ginger and 3-4 garlic in a grinder and grind to a paste. Further grind 6-8 cashews with 2 tbsp water to make a fine nut paste. Make the tomato puree by crushing 3 medium tomatoes in a blender. Note– You can also blanch the tomatoes before making the puree for better visible results.

• Heat 2 tbsp of Doctor’s Choice sunflower cooking oil with 2 tbsp butter in a non-stick pan. Heat over a medium frame. Add the onion paste and 1 bay leaf and saute until the onion paste turns light brown. Saute for approx 4-5 minutes.

• Add 2 green chillies, 1 tsp red chilli powder, and saute for 30-40 seconds.Further add the cashew nut paste.

• Stir and cook the paneer butter masala ingredients for 2 minutes.

• Add tomato puree and cook until oil begins to separate from the puree. This process takes over 3-4 minutes.

• Add 1 tbsp coriander powder and ½ tsp garam masala powder and mix it well.

• Add ½ cup milk, ½ cup water and salt, mix well until the oil comes to the surface for 4-5 minutes.

• Add 250 gms paneer cubes, 2 tsp kasuri methi and cook for approx 2 mins.

• Add 2 tbsp fresh cream.

• Turn the flame off and mix properly.
• Garnish this deliciously prepared butter paneer masala recipe with a small cube of butter. Relish with baked kulcha Indian Bread.