Paneer Makhani - Paneer Butter Masala

Paneer Makhani is a delicious Punjabi recipe and the word Makhani means "butter".

This dish goes well with your Phulkas, Rotis, Chappathis and Parathas. The main thing is the silky texture of this dish..

I have added crushed dry fenugreek leaves which adds more taste to this dish. Saffron food color adds on color to your dish. I had ripe tomatoes, so haven't used food color.

Ingredients
Paneer - 250 gms
Onion - 1
Tomatoes - 3 or 4
Cumin Seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Cashews - 4
Dry Fenugreek leaves - 2 tsp (crushed)
Kashmiri Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 1/2 tsp
Tomato Ketchup - 2 tsp
Sugar - 1/4 tsp
Salt - to taste
Water - to grind
Butter - 1 tbsp

Procedure
1. In a non-stick pan, add 3/4th of the butter and wait for it to melt.
2. Add Cumin seeds and wait for it to splutter.
3. Now add chopped onions and saute for few minutes.
4. Add Ginger garlic paste and saute till raw smell is off.
5. Add all the dry powders, crushed dry fenugreek leaves, salt and saute for sometime.
6. Now add the cashews, tomatoes and saute till it leaves out oil.
7. Add very little water and allow the masalas to cook.
8. Turn off the stove and allow it to cool.
9. Blend it to a fine paste with water.
10. Heat butter in a non-stick pan and pour the grinded gravy.
11. Add sugar, tomato ketchup and stir for few minutes.
12. Now add your paneer cubes and cook for 2 minutes in low flame.
13. Pour the Paneer Makhani in serving dish and add butter or fresh cream on top.
14. Now its ready to be served hot with melting butter and your Roti & Chappathis.